Creamy Thick Carrot and Squash Soup

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Prep Time

Cooking Time

Skill Level

Easy

  • Treenut-Free
  • Nuts / Peanuts-Free
  • Fish-free
  • Egg-Free
  • Crustaceans-Free
  • receta de sopa sencilla
  • Soup

INGREDIENTS

300 grams squash, cut into cubes
200 grams small carrot, sliced ½-inch thick
1 liter Water
2 pieces Sage Leaves
1 piece Bay Leaf
1 stalk lemongrass, white part sliced
1/2 cup NESTLÉ® All Purpose Cream, 250mL
2 tablespoons Vegetable Oil
1/4 cup Toasted pumpkin seeds
1 To Taste Salt
1 To Taste freshly ground black pepper
1 Croutons

STEPS

Step 1 In a sauce pot, sauté the carrots and squash cubes in the olive oil for 2 minutes.
Step 2 Add in 2 leaves of sage, bay leaf and smashed lemongrass stalk. Season with salt and pepper. Pour in water and simmer for 25 minutes or until vegetables are tender.
Step 3 Remove the lemongrass and bay leaf from the soup. Blend until smooth. Bring the soup back to a boil and taste for seasoning.
Step 4 Shut off the heat and pour in and mix the NESTLÉ® All Purpose Cream into the soup. Garnish with pumpkin seeds and croutons.

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