Friday, February 6, 2009

Carrot Squash Soup

I got this yummy healthy recipe in high school from my friend Ciri. She's still the vegetarian!

1 pound carrots
1/2 pound butternut squash
1 medium onion
2 stalks celery
2 Tablespoons butter
1 Tablespoons flour
1/4 cup oil
6 cups chicken stock
1.5 cups light cream
1/4 teaspoon nutmeg
salt and pepper to taste


  • Skin, seed and chop the squash
  • Chop the onion and celery
  • Slice 1/3 of the carrots into thin circles. Chop the rest.
  • Reserving the carrot circles, saute the chopped vegetables in oil until tender.
  • Place the sauteed vegetables and some stock in blender and puree.
  • Bring remaining stock to a boil.
  • Add carrot circles and simmer until tender, and then add vegetable puree.
  • Heat butter, add flour, and cook over slow heat about 4 to 5 minutes until smooth and light brown and then add to soup.
  • Add cream and nutmeg, salt and pepper.
  • Cook 15 to 20 minutes over slow heat and then adjust seasonings.
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