Creamy Butternut Squash and Carrot Soup
Portions:
25Preparation Time:
Cooking Time:
Ingredients
- 1 can of 2.84 L (2 kg) Arctic Gardens Diced Carrots , drained
- 5 tbsp (75 ml) Butter
- 2 cups (500 ml) Chopped onion
- 1 tbsp (15 ml) Chopped garlic
- 1.5 kg Butternut squash, diced
- 12 cups (3 L) Low sodium chicken stock
- 2 cups (500 ml) Potatoes, diced
- 2 tsp (10 ml) Ground nutmeg
- 1 tsp (5 ml) Salt
- 1/2 tsp (2.5 ml) Ground black pepper
This recipe can also be done with Arctic Gardens Diced Carrots - No Salt Added or Eco-V Diced Carrots
Preparation
- In a pan, melt the butter. Add the onions, garlic and sweat for 2 minutes. Add the diced squash.
- Add the chicken stock.
- Add the diced potatoes and half of the carrots.
- Add the nutmeg, salt and pepper. Simmer for 1 hour.
- Process the soup in a blender, return to heat and add the remaining carrots. Bring to a boil and correct the seasoning.
- Serve hot.
