CHILLED SQUASH AND CARROT SOUP
This smooth soup is colorful as well as nutritious and filling. Served chilled, it makes an elegant first course when entertaining. But it's also good warm. -Elaine Sabacky of Litchfield, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 127 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 637mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
CHILLED CARROT AND SUMMER SQUASH SOUP
Categories gluten-free low-calorie low-fat nut-free feed a crowd soup
Time 39m
Yield 1 serving
Number Of Ingredients 11
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
Although the original of this recipe was found in the 2006 cookbook, Taste of Home Everyday Light Meals, it's been tweaked to be strictly vegetarian! Preparation time does not include time needed for hot veggies to cool before blending or for prepared soup to chill before serving!
Provided by Sydney Mike
Categories Vegetable
Time 25m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 141, Fat 1.7, SaturatedFat 0.9, Cholesterol 5.7, Sodium 215.4, Carbohydrate 29.8, Fiber 4.7, Sugar 10, Protein 5
CARROT SQUASH SOUP
Make and share this Carrot Squash Soup recipe from Food.com.
Provided by Mary Jenny
Categories Vegetable
Time 50m
Yield 1 cup servings, 7 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 63.7, Fat 1.1, SaturatedFat 0.6, Cholesterol 2.9, Sodium 37.5, Carbohydrate 13.3, Fiber 2.6, Sugar 2.7, Protein 1.5
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