Butternut Squash and Carrot Soup

  • Servings: 6 servings
  • Difficulty: easy
  • Print

This creamy vegetable soup is a wonderful low-fat recipe option for your family. It is incredibly easy to make.

1 small butternut squash diced
1 large carrot diced
Cup of thinly sliced leek and onions
A tablespoon of butter or margarine
Salt and Pepper to flavour (optional)
One vegetable stock cube or jelly

In a large covered saucepan fry off the onions and leeks. Add the squash, carrots, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add the broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.Blend it all.


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