Chilled Squash And Carrot Soup Recipes

CHILLED SQUASH AND CARROT SOUP

Steps:

• In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are very tender. Remove from the heat; cool. , In a blender or food processor, puree squash mixture in batches. Transfer to a bowl, stir in milk. Cover and chill until serving. Garnish with sour cream.

CHILLED CARROT SOUP

Steps:

• Melt butter in a medium saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add carrots, and cook for 2 minutes, stirring occasionally. Add water, and bring to a boil. Reduce heat, and simmer until carrots are very soft, 25 to 30 minutes.
• Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Stir in honey, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.
• Before serving, prepare breadcrumbs: Heat olive oilin a medium-size saute pan over medium-high heat. Add fresh unseasoned coarse breadcrumbs.Stir constantly until toasted and golden brown, about 2 minutes. Transfer to a bowl, and let cool. Stir in finely chopped fresh flat-leaf parsley, and season with salt and pepper. Garnish each serving with 1 tablespoon breadcrumb mixture, and thinly sliced baby carrots if desired.

BUTTERNUT SQUASH AND CARROT SOUP

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

CHILLED SQUASH AND CARROT SOUP

Steps:

• In a large saucepan, combine squash, broth, carrots, onion & salt, then bring to boil.
• Reduce heat, cover & simmer 15-20 minutes or until vegetables are very tender, then remove from heat & cool.
• In a blender or food processor, puree vegetable mixture in batches, then transfer to a bowl & stir in milk.
• Cover & chill until ready to serve.
• When ready to serve, garnish with a small dollop of sour cream, slightly swirled into the soup.

CHILLED CARROT AND SUMMER SQUASH SOUP

Steps:

• Stir yogurt into soup until combined. Divide into 4 bowls and garnish each with a tablespoon of reserved squash and chives.

CHILLED SQUASH AND CARROT SOUP

Steps:

• In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are very tender. Remove from the heat; cool.
• In a blender or food processor, puree squash mixture in batches. Transfer to a bowl, stir in milk. Cover and chill until serving. Garnish with sour cream.

CHILLED SQUASH AND CARROT SOUP

Steps:

• In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are very tender. Remove from the heat; cool.
• In a blender or food processor, puree squash mixture in batches. Transfer to a bowl, stir in milk. Cover and chill until serving. Garnish with sour cream.

CARROT SQUASH SOUP

Steps:

• In a large pot, combine carrots, garlic, squash and onion. Stir in curry powder, thyme and ginger. Pour in broth and bring to a boil.
• Reduce heat, cover and simmer for about 40 minutes or until carrots and squash are very tender.
• Ladle soup in batches into a blender, or use an immersion blender to puree the soup until smooth.
• Ladle into bowls and dollop with a little sour cream and sprinkle with cilantro to serve.
• Tip: Make this soup in the slow cooker to bring to a potluck. Put all the ingredients into a slow cooker and cook on low for 6 hours or on high for 3 hours. Use an immersion blender to puree the soup and then serve it right out of the slow cooker, keeping it warm on the buffet.
• Find more healthy recipes online at heartandstroke.ca/recipes.