RCI-SN.004.1173.001

Carrot and Butternut Squash Soup

Name: Carrot and Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 unit low-fat cooking spray; 3 cups peeled and diced butternut squash; 2 cups carrots (peeled and thinly sliced); 1 large leek (white and tender green parts only, thinly sliced); 2 unit x 14½ oz cans low-sodium chicken stock; ¼ teaspoon freshly ground pepper; ¼ teaspoon nutmeg; ¼ cup 1% milk; 1 unit salt to taste; 1 sprig of rosemary for garnish

[http://www.metrokc.gov/HEALTH/nutrition/recipes/carrotsquash.htm Carrot and Butternut Squash Soup]

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

low-fat cooking spray
1 unit
peeled and diced butternut squash
3 cups
carrots
peeled and thinly sliced
2 cups
leek
white and tender green parts only, thinly sliced
1 large
x 14½ oz cans low-sodium chicken stock
2 unit
freshly ground pepper
¼ teaspoon
nutmeg
¼ teaspoon
1% milk
¼ cup
salt to taste
1 unit
of rosemary for garnish
1 sprig

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Carrot and Butternut Squash Soup

Ingredients

Method

What Makes This Variant Distinct