Name: Butternut Squash and Carrot Soup
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 1 tablespoon canola oil -; 1 medium onion, chopped -; 2 garlic cloves, sliced -; 1/4 teaspoon minced fresh gingerroot -; 1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups) -; 1 pound fresh baby carrots -; 1/8 teaspoon ground nutmeg -; 1/2 teaspoon salt -; 1 carton (32 ounces) chicken broth -; 1/2 cup half-and-half cream -; Sliced green onions, optional -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash and Carrot Soup

1. 1 tablespoon canola oil -

2. 1 medium onion, chopped -

3. 2 garlic cloves, sliced -

4. 1/4 teaspoon minced fresh gingerroot -

5. 1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups) -

6. 1 pound fresh baby carrots -

7. 1/8 teaspoon ground nutmeg -

8. 1/2 teaspoon salt -

9. 1 carton (32 ounces) chicken broth -

10. 1/2 cup half-and-half cream -

11. Sliced green onions, optional -

How to cook deliciously - Butternut Squash and Carrot Soup

1. Stage

In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker.

2. Stage

Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours.

3. Stage

Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions.