Butternut Squash & Carrot Soup Recipe

Butternut Squash & Carrot Soup Recipe

Yield: 6 servings
Yield: 6 servings
Recipe by luhu.jp

Ingredients:
2 large: butternut squash,
4 tablespoon: olive oil,
2 lb: carrots, peeled & chopped
3: granny smith apples, peeled,
1: . cored & chopped,
1 1/2 large: yellow onions, finely choppd
3: shallots, minced
2 tablespoon: garlic, minced
1: ground cardamon to taste,
8 cup: water,
1: salt and pepper to taste,
2 cup: whipping cream,
1: chives, chopped

Directions:

Cut squash in half- remove seeds. Bake skin-side-down for about 30
minutes in 350-degree oven, or until flesh is soft. Scoop flesh out
of skins.

In large saucepan, heat olive oil. When hot, add carrots, apples,
onions, shallots, garlic and cardamom, if using. Cook for 2 minutes;
add squash. Add water and bring to boil; lower heat and simmer 45
minutes. Add salt and pepper to taste.

Puree soup in batches in food processor or blender. (Keep batches
small to prevent hot splatters.) Pour pureed soup back in saucepan,
add cream. Adjust seasoning. Garnish with chopped chives. Makes 6
servings.

Per serving: 512 calories, 40g fat, 112mg cholesterol, 443mg sodium.
Calories from fat: 70%.

** Milwaukee Journal Sentinel - Food section - 29 November 1995 **

From: Paul Macgregor Date: 10 Jan 96

Yield: 6 servings


Source from luhu.jp