Carrot squash soup

Bring this soup to your next potluck or holiday party. Have small tea cups or bowls for guests to serve themselves. You can also serve it up in small liqueur glasses as a fun appetizer idea.

79 cal Serves 7
Prep time 0h 10m
Cook time 0h 40m
Total time 0h 50m
Carrot squash soup with cream and a parsley sprig in a white bowl on a wooden board next to a metal spoon.

Ingredients

Directions

  1. Step 1

    In a large pot, combine carrots, garlic, squash and onion. Stir in curry powder, thyme and ginger. Pour in broth and bring to a boil.
  2. Step 2

    Reduce heat, cover and simmer for about 40 minutes or until carrots and squash are very tender.
  3. Step 3

    Ladle soup in batches, into a blender or using an immersion blender, puree the soup until smooth.
  4. Step 4

    Ladle into bowls and dollop with a little sour cream and sprinkle with cilantro to serve.

Tips

  • Make this soup in the slow cooker to bring to a potluck! Put all the ingredients into a slow cooker and cook on Low for 6 hours or on High for 3 hours. Use an immersion blender to puree the soup and then serve it right out of the slow cooker. Keep it on warm while you are serving it up.

Nutritional Information

Per serving (1 portion)

Calories
79
Protein
2 g
Sodium
118 mg
Potassium
409 mg
Total fat
1 g
Saturated fat
0 g
Cholesterol
2 mg
Carbonhydrates
17 g
Fibre
3 g
Sugars
6 g
Added sugars
0 g