Rating: 4.5 stars 4.6
922 Ratings
  • 5 star values: 668
  • 4 star values: 196
  • 3 star values: 36
  • 2 star values: 10
  • 1 star values: 12

Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch.



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


Instructions Checklist
  • Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.

  • Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.

  • In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

Nutrition Facts

248 calories; protein 2.7g; carbohydrates 21.8g; fat 18.2g; cholesterol 48.4mg; sodium 820.1mg. Full Nutrition