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Chilled Squash and Carrot Soup

4.5 | 2 Reviews
Total Time:Prep: 30 min. + chilling

By Taste Of Home Editorial Team

Recipe by Elaine Sabacky, Litchfield, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 08, 2022

This smooth soup is colorful as well as nutritious and filling. Served chilled, it makes an elegant first course when entertaining. But it's also good warm. —Elaine Sabacky of Litchfield, Minnesota

TEST KITCHEN APPROVED

Chilled Squash and Carrot Soup

4.5 | 2 Reviews Add your review
Yield:4 servings
Prep:30 min
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Ingredients

  • 1-1/2 pounds butternut squash, peeled, seeded and cubed (about 3 cups)
  • 1 can (14-1/2 ounces) chicken or vegetable broth
  • 2 medium carrots, sliced
  • 1 medium onion, chopped
  • 1/4 teaspoon salt
  • 1/2 cup fat-free evaporated milk
  • 3 tablespoons reduced-fat sour cream
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Directions

  1. In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are very tender. Remove from the heat; cool.
  2. In a blender or food processor, puree squash mixture in batches. Transfer to a bowl, stir in milk. Cover and chill until serving. Garnish with sour cream.

Nutrition Facts

1-1/4 cups: 127 calories, 1g fat (1g saturated fat), 5mg cholesterol, 637mg sodium, 25g carbohydrate (0 sugars, 5g fiber), 6g protein. Diabetic Exchanges: 2 vegetable, 1 starch.
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