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Butternut Squash and Carrot Soup

I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. —Pat Roberts, Thornton, Ontario
  • Total Time
    Prep: 25 min. Cook: 7 hours
  • Makes
    8 servings (2 quarts)


  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 2 garlic cloves, sliced
  • 1/4 teaspoon minced fresh gingerroot
  • 1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups)
  • 1 pound fresh baby carrots
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 carton (32 ounces) chicken broth
  • 1/2 cup half-and-half cream
  • Sliced green onions, optional


  • 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.

Test Kitchen tips
  • Fresh ginger adds bright flavor, but ground ginger can be used instead. Use just a dash for the 1/4 teaspoon fresh called for in the recipe.
  • Stirring in the cream at the end prevents it from curdling from too much heat.
  • Nutrition Facts
    1 cup: 121 calories, 4g fat (1g saturated fat), 10mg cholesterol, 695mg sodium, 20g carbohydrate (7g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

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