Butternut Squash-Carrot Soup recipe
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Ingredients
- 2 tablespoons olive oil 4 shallots, diced 1 cup diced carrots 2 tablespoons chopped garlic 2 tablespoons chopped fresh ginger 2 pounds cubed butternut squash 4 cups chicken broth 3 tablespoons curry powder 3 tablespoons honey ½ teaspoon ground white pepper ¼ teaspoon cayenne pepper
Nutrition Info
- 298 caloriescarbohydrate: 56.2 gcholesterol: 6.1 mgfat: 8.4 gfiber: 7.6 gprotein: 5.9 gsaturatedFat: 1.1 gservingSize: -sodium: 1204.7 mgsugar: 22.5 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash-Carrot Soup
Directions
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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.
Puree soup with an immersion blender until smooth. Cook another 3 minutes.