Recipe tips - Freezable Butternut Squash-Carrot Soup (Complete)

[ 02/10/2020 10:40:14 ] along with the number of incoming emails, so that posting updates continue and useful, then this post is "Freezable Butternut Squash-Carrot Soup" which was issued on 02/10/2020 10:40:14,read to completion, here's a review Freezable Butternut Squash-Carrot Soup:

This butternut squash-carrot soup is a wholesome and easy alternative to the delicious autumn favorite. It makes a large batch which freezes well, and spices can be adjusted to taste.

Ingredient Checklist

• 1 large butternut squash - peeled, seeded, and cut into 2-inch cubes
• 1 large onion, chopped
• 1 ½ cups chopped carrots
• ¼ cup olive oil
• 6 cups water
• 6 cubes chicken bouillon
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

Instructions Checklist

• Step 1

  Add squash, onion, carrots, and olive oil to a pot over medium-high heat; cook and stir until veggies start to tenderize, about 5 minutes. Add water, bouillon cubes, salt, and pepper and simmer, stirring occasionally, until squash is tender, about 40 minutes.

  Advertisement
• Step 2

  Puree soup with an immersion blender until smooth, or blend in batches in a traditional blender. Season with salt to taste.

Cook's Note:

You can use 2 small butternut squash in place of 1 large one.

Nutrition Facts

Per Serving:

161.4 calories; protein 2.7g 5% DV; carbohydrates 25g 8% DV; fat 7.2g 11% DV; cholesterol 0.5mg; sodium 1184.4mg 47% DV.Full Nutrition

Thank you for reading to the end "Freezable Butternut Squash-Carrot Soup" may be useful for you, you can also read the previous post, i.e. : Pumpkin Spice Bread

Bagikan Artikel ini