Healthy Vegetable Recipes Healthy Squash Recipes Healthy Winter Squash Recipes Healthy Butternut Squash Recipes Butternut Squash and Carrot Soup 4.0 (1) This elegant and smooth squash soup recipe gives you more than your daily quota for vitamin A in just one bowl. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on June 19, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Additional Time: 35 mins Total Time: 50 mins Servings: 6 Yield: 6 servings Nutrition Profile: Low-Calorie Low Carbohydrate Low Fat Diabetes Appropriate Egg Free Gluten-Free Vegetarian Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 1 tablespoon butter or margarine 3 cups peeled, diced butternut squash (about 1 small squash) 2 cups thinly sliced carrots (4 medium carrots) ¾ cup thinly sliced leeks or chopped onion 2 (14.5 ounce) cans reduced-sodium chicken broth ¼ teaspoon ground white pepper ¼ teaspoon nutmeg ¼ cup regular or fat-free half-and-half or light cream 1 bunch Fresh tarragon leaves Directions In a large saucepan over medium heat melt butter or margarine. Add squash, carrots, and leeks or onion to pan. Cook , covered, for 8 minutes, stirring occasionally. Add broth. Bring to a boil; reduce heat. Simmer, covered, for 25 minutes or until vegetables are very tender. Place one-third of the squash mixture in a food processor bowl or blender container. Cover; process or blend until almost smooth. Repeat with remaining mixture. Return mixture to saucepan. Add white pepper and nutmeg. Bring just to boiling. Add half-and-half or light cream; heat through. Ladle into soup bowls. If desired, garnish with fresh tarragon. Print Nutrition Facts (per serving) 82 Calories 3g Fat 12g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 82 % Daily Value * Total Carbohydrate 12g 4% Dietary Fiber 2g 8% Total Sugars 4g Protein 3g 6% Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 9mg 3% Vitamin A 5358IU 107% Vitamin C 8mg 9% Folate 29mcg 7% Sodium 364mg 16% Calcium 47mg 4% Iron 1mg 4% Magnesium 17mg 4% Potassium 344mg 7% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved