Roasted Squash Carrot Soup with Chicken
Soup weather, that's for sure, also here in Georgia. Low temperatures as we have right now, we have not had for a while, so soup is appropriate, soup is warming. Roasted Squash Carrot Soup with Chicken is colorful, flavorful, full of veggies and low fat chicken and chicken stock.
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Servings: 4 people
Ingredients
- 1 pound carrots
- 2 pounds butternut squash
- 1 tablespoon olive oil
- 1/2 sweet onion
- 1 squirt ginger paste
- 1 tablespoon curry
- 1/2 tablespoon turmeric
- 7 cups home-made chicken stock with chicken
- salt and pepper
- sage powder
- sage
Instructions
- Preheat oven to 400 degrees F.
- Wash the carrots and cut them in small cubes. Peel the butternut squash, discard the seeds and cut in small cubes as well; similar size as the carrot.
- Transfer vegetables to a baking dish, sprinkle with olive oil and bake in the oven for approx. 30 minutes or until soft.
- Dice the sweet onion. Add a tablespoon of oil to a big pot, add the onion and cook for a few minutes.Add a squirt of ginger paste, the curry and turmeric and bake for a few minutes until fragrant.
- Add your home made chicken stock and chicken and cook until onions are soft. Add the carrots and squash.
- Use an immersion mixer and create a pot of yellow-orange velvet. You can also transfer the soup to a blender.
- Add salt, pepper and sage powder to taste and serve the soup in bowls or plates.
- Decorate with sage leaves (optional)
Nutrition
Calories: 351kcal | Carbohydrates: 56g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Sodium: 691mg | Fiber: 8g | Sugar: 19g
Nutrition information is automatically calculated, so should only be used as an approximation.
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