Butternut squash and carrots make a great couple: sweet soul-satisfying vegetables that compete with one another for beta-carotene content and a sweet, earthy flavor. Appetite-fulfilling without lots of calories, butternut squash makes a creamy soup that is comforting to eat. Try making croutons with cinnamon raisin bread for a unique garnish.
From The Whole Foods Market Cookbook
Special Diets:
Ingredients
Method
Heat olive oil or butter over medium heat in a large sauce pot.
Sauté squash, carrots, onion, and ginger for 3 minutes, until they are lightly browned.
Add stock and orange zest, and bring to a boil.
Lower to a simmer and cook uncovered for 35 to 40 minutes, until vegetables are tender.
Add parsley, nutmeg, and salt and pepper.
Purée soup with a hand held immersion blender or in batches in a blender or food processor until smooth and creamy.
Nutritional Info
Serving Size
Calories
60
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.