RCI-SP.002.0036.001
Carrot and Butternut Squash Soup
Carrot and Butternut Squash Soup from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, US goverment resource in the public domain Serves: 4
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Spray a large pot or Dutch oven with low-fat cooking spray and place over medium heat.
2
Add the thinly sliced leek to the pot and sauté for 3–4 minutes until softened and fragrant, stirring occasionally.
4 minutes
3
Stir in the peeled and thinly sliced carrots and diced butternut squash, cooking for 2 minutes to combine with the leek.
4
Pour in the two 14½ oz cans of low-sodium chicken stock, stirring well to combine all ingredients.
5
Bring the mixture to a boil, then reduce heat to medium-low and simmer for 20–25 minutes until the carrots and butternut squash are very tender.
25 minutes
6
Remove the pot from heat and stir in the freshly ground pepper and nutmeg.
7
Using an immersion blender, blend the soup until smooth and creamy, working in batches if necessary (alternatively, transfer carefully to a blender and puree in batches, then return to the pot).
8
Stir in the ¼ cup of 1% milk until fully incorporated, then taste and adjust seasoning with salt as needed.
9
Ladle the soup into serving bowls and garnish each bowl with a small sprig of fresh rosemary before serving.