Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms butternut squash; 340 grams carrots, scraped and cut into chunks (8 carrots); 591 milliliters chicken broth; 1 teaspoons ground ginger; 8 servings Ground nutmeg; 177 milliliters orange juice; 2 Tbsps finely chopped pecans, toasted; 1 teaspoons salt; 118 milliliters whipping cream

Butternut Squash Soup might be just the soup you are searching for. This gluten free, primal, and vegetarian recipe serves 8. One portion of this dish contains around 3g of protein, 9g of fat, and a total of 188 calories. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up butternut squash, whipping cream, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cut squash in half lengthwise; remove seeds.

Ingredients you will need

Squash

Seeds

Place squash, cut sides down, in a shallow pan; add hot water to pan to depth of 3/4". Cover with aluminum foil, and bake at 400 for 40 minutes or until tender; drain. Scoop out pulp; mash. Discard shell. Cook carrot in boiling water 25 minutes or until tender; drain and mash.

Ingredients you will need

Carrot

Squash

Water

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Combine squash, carrot, chicken broth, and next 3 ingredients in a bowl. Process half of mixture in a food processor or blender until smooth. Repeat procedure with remaining half of squash mixture.

Ingredients you will need

Chicken Broth