Butternut Squash and Carrot Soup


Photo: Alison Cunha
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Ingredients

1 (14 oz) can of Organic Veggie Brother
1 yellow onion
1 clove are garlic minced
1 butternut squash peeled and cubed
15 baby carrots (or about 5 whole carrots) cut up
Salt and pepper to taste

Preparation

1
Open the can and pour it in a large pot.
2
Add some minced garlic (I use the kind in the jar) and a whole onion cut into pieces. (Don’t worry about cutting the onion too small- this soup goes into the food processor at the end anyways.) Put it over high heat.
3
Add one butternut squash peeled and cubed and 15 baby carrots (or about 5 whole carrots) cut up.
4
Cook over high heat, stirring, until the squash is soft.
5
Once it is soft, add the mixture, in two small batches, into the food processor on the highest level for a few seconds.
6
Add salt and pepper to taste and serve.

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About

Great for a warm fall or winter dinner!

Yield:

2.0 servings of about 2 cups each

Added:

Monday, December 21, 2009 - 10:48am

Creator:

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