Carrot-And-Butternut Squash Soup With Parsleyed Croutons

Name: Carrot-And-Butternut Squash Soup With Parsleyed Croutons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 butternut squash, peeled and shredded; 454 grams carrots, shredded; 118 milliliters cooked long-grain rice; 822 grams low-sodium fat-free chicken broth; 8 slices (1/2-inch-thick) French bread; 59 milliliters chopped fresh parsley; 2 garlic cloves, minced; 2 Tbsps olive oil, divided; 1 medium onion, chopped; 1 Tbsp grated orange rind; 0 teaspoons pepper; 1 teaspoons salt; 355 milliliters skim milk

Carrot-And-Butternut Squash Soup With Parsleyed Croutons might be just the soup you are searching for. This recipe serves 16. One serving contains 161 calories, 6g of protein, and 3g of fat. It will be a hit at your Autumn event. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of orange rind, carrots, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Saut onion and garlic in 1 tablespoon hot oil in a large Dutch oven 2 minutes or until tender.

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Garlic

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Add carrot and squash; saute 5 minutes or until tender.

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Carrot

Squash

Add broth; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in rice.

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Broth

Rice

Remove from heat; cool slightly.

Cut bread slices into 1-inch triangles, and brush lightly with remaining 1 tablespoon oil. Arrange triangles on a baking sheet.

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Bread

Cooking Oil

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Baking Sheet

Bake at 350 for 10 minutes or until lightly toasted.

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Oven

Process vegetable mixture in batches in a blender until smooth, stopping once to scrape down sides; return to Dutch oven. Stir in milk, and simmer until thoroughly heated. Stir in rind, salt, and pepper.

Ingredients you will need

Vegetable