Butternut Squash And Carrot Soup Recipe
A vegetarian Continental recipe with butternut squash - peeled and seeded, onion - finely chopped, carrots (gajjar) - diced. Ready in 1h 10m, serves 2.
Curated byLucas Dubois🇫🇷
- 1
To begin with the Butternut Squash And Carrot Soup we first heat preheat the oven for 10 minutes
butternut squash - peeled and seeded(1)butter(1 tablespoon) - 2
Place the butternut squash topped with coriander, basil, and butter in the baking sheet and roast it for 45 minutes till they become soft and tender
butternut squash - peeled and seeded(1)sprig coriander (dhania) leaves - chopped(2)basil leaves - for seasoning(6)butter(1 tablespoon) - 3
Heat oil in a pan over medium heat; add the chopped onions, carrots, and celery and saute for a minute until lightly roasted and softenedAdd in the roasted butternut squash and saute for another 5 minutes until cooked
butternut squash - peeled and seeded(1)onion - finely chopped(1)carrots (gajjar) - diced(3)stalk celery(1)sprig coriander (dhania) leaves - chopped(2)butter(1 tablespoon) - 4
Sprinkle salt and freshly crushed black pepper
salt - to tastewhole black peppercorns - freshly crushed(1/2 teaspoon)fresh cream - for garnish(1 tablespoon) - 5
Add the vegetable stock along with this add the lemon juice
vegetable stock(4 cups)lemon juice - squeezed(1/2 tablespoon) - 6
Allow it to cool a bit and blend to make a smooth soup
- 7
Once done, check the salt and flavours and adjust to suit your taste
salt - to taste - 8
Warm the soup again when you are ready to serve
- 9
Serve in bowls with fresh cream and garnish with coriander leaves and serve hot
sprig coriander (dhania) leaves - chopped(2)basil leaves - for seasoning(6)fresh cream - for garnish(1 tablespoon) - 10
Serve the Butternut Squash And Carrot soup as an appetizer for your dinner along with Spaghetti with Pesto & Parmesan RecipeYou can serve the Butternut Squash And Carrot soup with some Whole Wheat Rosemary Focaccia Bread
butternut squash - peeled and seeded(1)butter(1 tablespoon)whole black peppercorns - freshly crushed(1/2 teaspoon)
Nutrition Facts
Per serving
Rate this recipe
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Butternut Squash And Carrot Soup Recipe
A vegetarian Continental recipe with butternut squash - peeled and seeded, onion - finely chopped, carrots (gajjar) - diced. Ready in 1h 10m, serves 2.
Curated byLucas Dubois🇫🇷
Directions
10 steps- 1
To begin with the Butternut Squash And Carrot Soup we first heat preheat the oven for 10 minutes
butternut squash - peeled and seeded(1)butter(1 tablespoon) - 2
Place the butternut squash topped with coriander, basil, and butter in the baking sheet and roast it for 45 minutes till they become soft and tender
butternut squash - peeled and seeded(1)sprig coriander (dhania) leaves - chopped(2)basil leaves - for seasoning(6)butter(1 tablespoon) - 3
Heat oil in a pan over medium heat; add the chopped onions, carrots, and celery and saute for a minute until lightly roasted and softenedAdd in the roasted butternut squash and saute for another 5 minutes until cooked
butternut squash - peeled and seeded(1)onion - finely chopped(1)carrots (gajjar) - diced(3)stalk celery(1)sprig coriander (dhania) leaves - chopped(2)butter(1 tablespoon) - 4
Sprinkle salt and freshly crushed black pepper
salt - to tastewhole black peppercorns - freshly crushed(1/2 teaspoon)fresh cream - for garnish(1 tablespoon) - 5
Add the vegetable stock along with this add the lemon juice
vegetable stock(4 cups)lemon juice - squeezed(1/2 tablespoon) - 6
Allow it to cool a bit and blend to make a smooth soup
- 7
Once done, check the salt and flavours and adjust to suit your taste
salt - to taste - 8
Warm the soup again when you are ready to serve
- 9
Serve in bowls with fresh cream and garnish with coriander leaves and serve hot
sprig coriander (dhania) leaves - chopped(2)basil leaves - for seasoning(6)fresh cream - for garnish(1 tablespoon) - 10
Serve the Butternut Squash And Carrot soup as an appetizer for your dinner along with Spaghetti with Pesto & Parmesan RecipeYou can serve the Butternut Squash And Carrot soup with some Whole Wheat Rosemary Focaccia Bread
butternut squash - peeled and seeded(1)butter(1 tablespoon)whole black peppercorns - freshly crushed(1/2 teaspoon)
About this recipe
A vegetarian Continental recipe with butternut squash - peeled and seeded, onion - finely chopped, carrots (gajjar) - diced. Ready in 1h 10m, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
