Carrot Squash Soup
Prep:
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Cook:
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Ingredients
½ butternut squash, peeled, seeded, chopped
1 pound carrots, peeled and chopped
4 garlic cloves, minced
1 onion, finely chopped
1 TBSP olive oil
2 cups water
salt and pepper to taste
butter (optional - omit if dairy free)
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½ butternut squash, peeled, seeded, chopped
454 grams carrots, peeled and chopped
4 garlic cloves, minced
1 onion, finely chopped
1 TBSP (15 ml) olive oil
470 ml water
salt and pepper to taste
butter (optional - omit if dairy free or WFPB)
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P1
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Instructions
- In a large pot, add olive oil.
- Sauté garlic and onion until browned.
- Add water and butternut squash.
- While this is cooking, add carrots, salt, and pepper.
- Cook for at least 20–30 minutes, until carrots and squash are soft.
- Blend the entire mixture in a food processor or blender until smooth. This soup is more like a puree, and should have a thick consistency.
- Optional: Add a dab of butter before serving (omit if dairy free or WFPB).
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Nutritional Info
Storage
Notes
This recipe was originally published in
Adventures in the Family Kitchen: Original Recipes Based on the Specific Carbohydrate DietUsed with permission from
SCD Recipe
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