-
-
My review
Chilled Squash and Carrot Soup
Elaine Sabacky
"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"
Added to shopping list.
Go to shopping list.
Ingredients
30 m servingsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Ready In
- 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.
Footnotes
- Nutritional Analysis: One serving (1-1/4 cups) equals 127 calories, 1 g fat (1 g saturated fat), 5 mg cholesterol, 637 mg sodium, 25 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.
Share
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
5/8/2008
Sooooo Good!!!! My whole family loved this recipe, we make this at least once a week.
10/11/2009
i liked the ease of this recipe. i made it the first time and had guests coming over, so i was a little nervous. in the end, i altered it a bit, as i thought it might be too bland and grated som...
7/22/2010
I thought it was very bland.. a waste of a very expensive butternut squash. I added some cinnamon and spices but it just over powered the squash. Maybe just need to tweak the amounts or someth...