Chilled Squash And Carrot Soup Food

CHILLED SQUASH AND CARROT SOUP

Steps:

• In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are very tender. Remove from the heat; cool. , In a blender or food processor, puree squash mixture in batches. Transfer to a bowl, stir in milk. Cover and chill until serving. Garnish with sour cream.

CHILLED CARROT AND SUMMER SQUASH SOUP

Steps:

• Stir yogurt into soup until combined. Divide into 4 bowls and garnish each with a tablespoon of reserved squash and chives.

CHILLED SQUASH AND CARROT SOUP

Steps:

• In a large saucepan, combine squash, broth, carrots, onion & salt, then bring to boil.
• Reduce heat, cover & simmer 15-20 minutes or until vegetables are very tender, then remove from heat & cool.
• In a blender or food processor, puree vegetable mixture in batches, then transfer to a bowl & stir in milk.
• Cover & chill until ready to serve.
• When ready to serve, garnish with a small dollop of sour cream, slightly swirled into the soup.

CARROT SQUASH SOUP

Steps:

• In a large pot, combine carrots, garlic, squash and onion. Stir in curry powder, thyme and ginger. Pour in broth and bring to a boil.
• Reduce heat, cover and simmer for about 40 minutes or until carrots and squash are very tender.
• Ladle soup in batches into a blender, or use an immersion blender to puree the soup until smooth.
• Ladle into bowls and dollop with a little sour cream and sprinkle with cilantro to serve.
• Tip: Make this soup in the slow cooker to bring to a potluck. Put all the ingredients into a slow cooker and cook on low for 6 hours or on high for 3 hours. Use an immersion blender to puree the soup and then serve it right out of the slow cooker, keeping it warm on the buffet.
• Find more healthy recipes online at heartandstroke.ca/recipes.