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Carrot-Squash Soup

4 to 5 large carrots, scrubbed (not necessary to peel)
3 squash (yellow is preferred but other types will work)
One large onion, peeled
Several garlic cloves (as much as you want)
One or two sweet peppers (optional)
Enough chicken or vegetable broth to just cover your vegetables in the soup pot
1 8 oz package of reduced fat cream cheese
Grated cheese of your choice for garnish

Cut up all the vegetables into large chunks. Place in your soup pot and put in just enough broth to come to the top of the vegs - this is important. The squash has lots of water already and if you add too much broth the soup will be too thin.

Simmer for about one hour until all the vegetables are very tender. Allow to cool down a good bit. Cut the cream cheese into 4 pieces. Process the soup in small batches with a piece of cream cheese in your blender or food processor until very smooth. Return to the pot and gently reheat. Add seasonings to your taste - if the broth has salt in it you may not need any salt at all but white pepper is a nice addition and your favorite herbs.

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