Squash & Carrot Soup

"This soup has a touch of sweetness. I've made it several different ways but this is my favorite combination."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 50mins
Ingredients:
13
Serves:
10-12
Advertisement

ingredients

Advertisement

directions

  • Roast the butternut & acorn squash, flesh side down onto a lightly oiled cookie sheet. I find no-stick spray works well. Bake at 350 for 40-45 minutes.
  • In a 6 qt pot, saute chopped onion in butter.
  • Add broth, carrots & parsley. Cook until carrots are soft.
  • Scoop pulp from roasted squash and add to the carrot mixture.
  • Puree everything in a food processor. You can add alittle more broth if needed for processing until smooth.
  • Return to the pot and stir in milk, vanilla syrup, cinnamon, nutmeg, salt & pepper. Simmer until heated through.
  • Top with a dollop of sour cream & sprinkle of cinnamon. Enjoy!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes