Butternut squash and carrot soup--perfect for a winter's day.

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Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.

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  • Puree soup with an immersion blender until smooth. Cook another 3 minutes.

Nutrition Facts

298 calories; protein 5.9g; carbohydrates 56.2g; fat 8.4g; cholesterol 6.1mg; sodium 1204.7mg. Full Nutrition
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