|
|
SOUPS
Carrot and Butternut
Squash Soup
|
Carrot
and Butternut Squash Soup |
|
|
|
Delicious and
lower in fat...
|
|
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 broth |
|
|
˝
cup |
|
cooked long-grain rice |
|
|
1˝
cups |
|
fat
free milk |
|
|
1
Tbs |
|
grated orange peel |
|
|
˝
tsp |
|
salt |
|
|
˝
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
RATE this Recipe
|
|
