Butternut Squash and Carrot Soup
By: Alison Cunha
Published: Monday, December 21, 2009 - 10:48am

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.

About


Great for a warm fall or winter dinner!