Chilled Squash And Carrot Soup Food

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CHILLED SQUASH AND CARROT SOUP



Chilled Squash and Carrot Soup image

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

1-1/2 pounds butternut squash, peeled, seeded and cubed (about 3 cups)
1 can (14-1/2 ounces) chicken or vegetable broth
2 medium carrots, sliced
1 medium onion, chopped
1/4 teaspoon salt
1/2 cup fat-free evaporated milk
3 tablespoons reduced-fat sour cream

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



Chilled Carrot And Summer Squash Soup image

Categories     gluten-free     low-calorie     low-fat     nut-free     feed a crowd     soup

Time 39m

Yield 1 serving

Number Of Ingredients 11

2 C sliced carrots
3 C reduced sodium chicken broth
1/4 C chopped red onion
1 clove garlic
3/4 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground coriander
1/4 tsp. black pepper
1 lg yellow summer squash, chopped
3/4 C low fat plain yogurt
fresh chives, cut in 1/4" lengths (garnish)

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



Chilled Squash and Carrot Soup image

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

1 1/2 lbs butternut squash, peeled, seeded, cubed (about 3 cups)
1 (14 1/2 ounce) can vegetable broth
2 medium carrots, sliced
1 medium onion, chopped
1/4 teaspoon salt
1/2 cup fat-free evaporated milk
3 tablespoons reduced-fat sour cream

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



Carrot Squash Soup image

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

4 large carrots
3 whole garlic cloves
1 acorn squash, peeled and cubed
1 onion, chopped
2 teaspoons curry powder
2 teaspoons dried thyme leaves
1/2 teaspoon ground ginger
4 cups vegetable broth
1/4 cup light sour cream or 1/4 cup yogurt
1/4 cup chopped fresh cilantro

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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