BUTTERNUT SQUASH & CARROT SOUP

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Butternut Squash & Carrot Soup image

A purree of butternut squash & carrots with onion, garlic, fresh ginger and seasoned with Chinese 5 spice.

Provided by KristiMac

Categories     Vegetable

Time 50m

Yield 10 cups

Number Of Ingredients 9

1 large butternut squash, peeled & cut in chunks
6 large carrots, peeled & cut in chunks
1 onion, diced
1/4 inch piece fresh ginger, peeled & grated
3 garlic cloves, peeled & sliced
1 teaspoon Chinese five spice powder (or to taste)
5 -7 cups chicken stock or 5 -7 cups water
salt & pepper
cooking spray

Steps:

  • Spray stockpot with cooking spray & sweat onion over medium heat.
  • Add carrots & cook about 4-5 minutes.
  • Add garlic,ginger and squash, stir.
  • Add enough stock or water to cover, season w/ salt & pepper.
  • Bring to a boil then reduce heat & simmer about 20-25 minutes.
  • When squash & carrots are soft, remove from heat.
  • Puree batches in blender until smooth.
  • Put back in stockpot & add chinese 5 spice.
  • Adjust seasoning.

Nutrition Facts : Calories 127.9, Fat 1.7, SaturatedFat 0.4, Cholesterol 3.6, Sodium 207.4, Carbohydrate 25.6, Fiber 4.1, Sugar 7.4, Protein 5

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