Butternut Squash-Carrot Soup

Name: Butternut Squash-Carrot Soup
Total time: 30 min
Yield: 4 份量
Ingredients: 2 tablespoons olive oil; 🧅 4 shallots, diced; 🥕 1 cup diced carrots; 🧄 2 tablespoons chopped garlic; 2 tablespoons chopped fresh ginger; 2 pounds cubed butternut squash; 4 cups chicken broth; 3 tablespoons curry powder; 🍯 3 tablespoons honey; ½ teaspoon ground white pepper; ¼ teaspoon cayenne pepper

成本 $10, 保存 $15

來源: Recommended by CookPal

30 分鐘
4 份量
$10

Butternut Squash-Carrot Soup

成本 $10, 保存 $15

來源: Recommended by CookPal

30 分鐘
4 份量
$10

食材

Base Ingredients
- 2 tablespoons olive oil
- 🧅 4 shallots, diced
- 🥕 1 cup diced carrots
- 🧄 2 tablespoons chopped garlic
- 2 tablespoons chopped fresh ginger
- 2 pounds cubed butternut squash
Seasonings and Broth
- 4 cups chicken broth
- 3 tablespoons curry powder
- 🍯 3 tablespoons honey
- ½ teaspoon ground white pepper
- ¼ teaspoon cayenne pepper

步驟

Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft.

Add cubed butternut squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper. Bring to a boil.

Reduce heat, cover, and simmer until squash is soft.

Puree soup with an immersion blender until smooth.

Cook the pureed soup for an additional 3 minutes.

營養成分

每份

🔥

298

卡路里

6
蛋白質
56
碳水化合物
8
脂肪

💡 For a vegan option, substitute chicken broth with vegetable broth.Use pre-cut butternut squash to save prep time.Add a dollop of yogurt for creaminess if desired.Store leftovers in the refrigerator for up to 3 days.