Carrot Soup Recipe With Butternut Squash

by Jill Greenlaw on February 22nd, 2013 | No Comments »

It was National Carrot Day earlier in February and we are still celebrating carrots around here. Carrots not only have a sweet taste, but a great crunch. What's most important is that they can be one of the most important vegetables for your family's health. Carrots can prevent cancer, improve vision, and prevent heart disease. Here is a delicious carrot soup recipe that also features butternut squash.

Carrot Soup Recipe With Sprout Sweet Baby Carrots and Roasted Butternut Squash

Ingredients

1 Onion, chopped
1 Clove of garlic, sliced or minced
2 Pouches of Sprout Sweet Baby Carrots
3 Pouches of Sprout Roasted Butternut Squash
2 Cups low sodium chicken stock
Salt and pepper to taste
4 Tablespoons butter (or less if you prefer, or 2 Tablespoons of olive oil)
Maple syrup (add if you prefer, about 1 Tablespoon recommended)

Directions

Over medium heat melt 2-4 tablespoons butter in a pot on medium heat. Add onion and sauté gently until tender, about 5 minutes. Add garlic and sauté 3 minutes more until just beginning to brown. Add Butternut Squash and Carrots and Chicken Stock, and cook until heated through. Alternatively you can use less or add stock or cream to your preferred soup thickness. Add salt, pepper and maple syrup to taste.
Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.