BUTTERNUT SQUASH-CARROT SOUP

Butternut Squash-Carrot Soup image

Butternut squash and carrot soup--perfect for a winter's day.

Provided by Scott Pisani

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 11

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

Steps:

Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.
Puree soup with an immersion blender until smooth. Cook another 3 minutes.

Nutrition Facts : Calories 298 calories, Carbohydrate 56.2 g, Cholesterol 6.1 mg, Fat 8.4 g, Fiber 7.6 g, Protein 5.9 g, SaturatedFat 1.1 g, Sodium 1204.7 mg, Sugar 22.5 g