Carrot-And-Butternut Squash Soup With Parsleyed Croutons

Carrot-And-Butternut Squash Soup With Parsleyed Croutons
Photo by Tina Cornett

Ingredients

  • 2 garlic cloves, minced
  • ½ cup cooked long-grain rice
  • 2 (14 1/2-ounce) cans low-sodium fat-free chicken broth
  • 8 (1/2-inch-thick) French bread slices
  • 1 pound carrots, shredded
  • 1 tablespoon grated orange rind
  • ½ teaspoon salt
  • + 19 more ingredients
    • 1 pound carrots, shredded
    • ¼ teaspoon pepper
    • 2 garlic cloves, minced
    • 1 butternut squash, peeled and shredded
    • 8 (1/2-inch-thick) French bread slices
    • 2 tablespoons olive oil, divided
    • 2 tablespoons olive oil, divided
    • ¼ cup chopped fresh parsley
    • 1 tablespoon grated orange rind
    • ¼ cup chopped fresh parsley
    • 2 (14 1/2-ounce) cans low-sodium fat-free chicken broth
    • ¼ teaspoon pepper
    • 1 medium onion, chopped
    • ½ cup cooked long-grain rice
    • ½ teaspoon salt
    • 1 ½ cups skim milk
    • 1 butternut squash, peeled and shredded
    • 1 ½ cups skim milk
    • 1 medium onion, chopped

Sauté onion and garlic in 1 tablespoon hot oil in a large Dutch oven 2 minutes or until tender. Add carrot and squash; saute 5 minutes or until tender. Add broth; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in rice. Remove from heat; cool slightly.Cut bread slices into 1-inch triang...

View full recipe at My Recipes

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