BUTTERNUT SQUASH AND CARROT SOUP

 

BUTTERNUT SQUASH AND CARROT SOUP:  

This is a healthy choice in a warm full body soup.  It is an easy to make and inexpensive meal.

Roasting the vegetables imparts a rich and fulsome flavor and keeps the nutrients in tack verses boiling them. Try it!

I choose to buy the half of a squash which had been peeled and cleaned of seeds. You can also purchase for a bit more money already cubed squash and for less money the whole squash which you will need to peel and clean. I also used baby carrots as they too made this easy and they were about the same size as the cubes for even roasted. 

1-2 tablespoon olive oil

½  peel and seeded Butternut Squash then cubed   

20 baby carrots left whole

1/2  onion chopped

2 1/2 cups  , less-sodium chicken broth  

1/4 cup  milk (low fat)

1/8 teaspoon salt

¼ teaspoon pepper

Place the chopped carrots, squash, garlic and onions on a baking sheet and drizzle with the oil. Roast at 425 until tender when pierced with a knife (about 30 minutes)

Let cool some and the puree with the rest of the ingredients.

TIPS:

Add ginger to spice it up

Add a bit of thyme if you like the spice

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!