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Chilled Squash and Carrot Soup

By: Elaine Sabacky  
"This smooth soup is colorful as well as nutritious and filling. Served chilled, it makes an elegant first course when entertaining. But it's also good warm. --Elaine Sabacky of Litchfield, Minnesota"

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (2)

Rate/Review | 157 people have saved this

Prep Time:
30 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 1/2 pounds butternut squash, peeled, seeded and cubed
  • 1 (14.5 ounce) can chicken broth
  • 2 medium carrots, sliced
  • 1 medium onion, chopped
  • 1/4 teaspoon salt
  • 1/2 cup fat-free evaporated milk
  • 3 tablespoons reduced fat sour cream

Directions

  1. In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are very tender. Remove from the heat; cool.
  2. In a blender or food processor, puree squash mixture in batches. Transfer to a bowl, stir in milk. Cover and chill until serving. Garnish with sour cream.

Footnotes

  • Nutritional Analysis: One serving (1-1/4 cups) equals 127 calories, 1 g fat (1 g saturated fat), 5 mg cholesterol, 637 mg sodium, 25 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 8, 2008 by alanna_karya 
Sooooo Good!!!! My whole family loved this recipe, we make this at least once a week. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by cranberriesfan 
i liked the ease of this recipe. i made it the first time and had guests coming over, so i was... MORE

 
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