Carrot-Butternut Squash Soup
There’s a place in Mt. Dora, Florida where the “girls” and I have gone for several years. A quaint and lovely tea room served the best ever Carrot-Butternut Squash Soup. We all couldn’t get enough of it. I reveled in the taste of it. I thought about it when I came home. I couldn’t wait to go back for more. But it would be another year before that would happen.
So, I decided to recreate it at home. And this is the result. Theirs was made with cream. I still think it’s pretty darned good. And a healthier version to boot.
We all know how healthy carrots are. Butternut Squash is also extremely health promoting.
1. Carrots are one of the most excellent sources of Vitamin A.
2. Merely one cup provides mega amounts of alpha-carotene.
3. Loaded with antioxidant compounds
4. Great for heart health, healthy lungs, vision, bone-building Vitamin K and more.
5. As with Carrots, Butternut Squash is an excellent source of Vitamin A which provides super antioxidant and anti-inflammatory properties.
- Carol Fitzgerald
- 2 Butternut Squash peeled and cut into chunks
- 1 large onion, coarsely cut
- 1 small package of baby carrots or 4 – 5 large carrots cut into 1-inch slices
- 1 (32-ounce) carton vegetable broth
- 6 – 8 cups water
- 1/2 cup sherry
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- Sea salt and freshly ground pepper
- Saute butternut squash, onions and carrots in a bit of olive oil in a large pot.
- Add vegetable broth, spices and salt and pepper. Simmer until cooked.
- Remove from heat and process in blender until well blended, about a minute or two. Return to pot.
- Add sherry and bring to boil then turn down to simmer and cook for another 10 or 15 minutes.
- Serve in lovely mugs as an appetizer for your guests.