Butternut Squash and Carrot Soup
A very healthy recipe with roasted vegetables that are pureed for soup.
A very healthy recipe with roasted vegetables that are pureed for soup.
- Carbohydrate 22.4943804115378 g
- Cholesterol 0 mg
- Fat 2.35702325820833 g
- Fiber 2.63070801580753 g
- Protein 8.00094625881604 g
- Saturated Fat 0.103022023125 g
- Serving Size 1 1 Serving (1351g)
- Sodium 5042.63628039874 mg
- Sugar 19.8636723957303 g
- Trans Fat 2.15562206079583 g
- Calories 132 calories
Step-by-step
- Preheat oven to 425(F) degrees
- Line a baking pan with foil (for easy cleanup).
- Then place vegetables with garlic in pan and drizzle with Olive Oil.
- Place in oven and use a spatula to turn vegetables after 15 minutes.
- Cook another 15-20 minutes until vegetables are tender and roasted.
- Place in Food Processor (or anything that purees the vegetables).
- you might have to do it in batches.
- Place in pot on stove and add nutmeg and brown sugar with chicken broth, and heat through.
- Its tastes its best if you add warm garlic seasoned croutons.
- To make these, cut up chunks or cubes of Italian bread and sprinkle with garlic powder.
- Then drizzle with Olive oil and bake at about 400 degrees for 8-10 minutes.
- MMMMMM!
Velvety viscosity and deep caramelization define this blended soup, achieved by roasting butternut squash and carrots at 425 degrees Fahrenheit until tender. Roasting draws out moisture, concentrating natural sugars far more effectively than boiling ever can, yielding a denser base that coats the back of a spoon. Achieving this texture requires managing food processor capacity carefully; overloading the bowl traps steam and creates an uneven, chunky purée rather than a smooth emulsion. Batch processing prevents motor strain and guarantees uniform particle size across the entire yield. Scaling quantities downward for smaller households requires reducing the chicken broth proportionally while keeping surface area on the baking sheet wide enough to avoid crowding, otherwise vegetables steam instead of roasting. Conversely, doubling the batch demands roasting across two separate sheet pans to maintain proper air circulation. Whole garlic cloves caramelize alongside the roots, mellowing into a sweet, pungent paste that blends seamlessly without overpowering the squash. Ground nutmeg introduces volatile aromatic oils late in the process, preserving its sharp edge when heated through with chicken broth on the stovetop. Italian bread cubes tossed in olive oil and garlic powder crisp up in just 8 to 10 minutes at 400 degrees Fahrenheit, offering essential textural contrast against the silken soup.
