CARROT & BUTTERNUT SQUASH SOUP
www.RecipeGirl.com
2 Tbs olive oil, divided
1 1/3 cups chopped onions
2 cloves garlic, minced
3 cups shredded carrots (about 1 lb)
3 cups peeled, shredded butternut squash
Two 14oz. cans chicken or vegetable broth
½ cup cooked long-grain rice
1½ cups fat free milk
1 Tbs grated orange peel
½ tsp salt
½ tsp pepper
1. Heat 1 T. oil in large Dutch oven over medium-high heat. Add onion and garlic and sauté for 2 minutes. Add carrot and squash; sauté 5 minutes, or until tender. Add broth; bring to a boil. Reduce heat, and simmer for 20 minutes. Stir in rice. Remove from heat and let cool slightly.
2. Place half of vegetable mixture in a food processor or blender; process until smooth. Pour into a bowl; repeat procedure with remaining vegetable mixture. Return pureé to pan. Stir in milk, and simmer until thoroughly heated. Stir in rind, salt and pepper.
3. Ladle soup into bowls and sprinkle with pepper.
Servings: 4
PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.
RATE THIS RECIPE[ratings]
