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Carrot-And-Butternut Squash Soup With Parsleyed Croutons

Photo: Tina Cornett; Styling: Trinda Gage
Yield 2 quarts (serving size: 1 cup)


  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil, divided
  • 1 pound carrots, shredded
  • 1 butternut squash, peeled and shredded
  • 2 (14 1/2-ounce) cans low-sodium fat-free chicken broth
  • 1/2 cup cooked long-grain rice
  • 8 (1/2-inch-thick) French bread slices
  • 1 1/2 cups skim milk
  • 1 tablespoon grated orange rind
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped fresh parsley

Nutrition Information

  • calories 155
  • fat 4.1 g
  • cholesterol 1 mg
  • sodium 297 mg

How to Make It

  1. 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.

  2. Cut bread slices into 1-inch triangles, and brush lightly with remaining 1 tablespoon oil. Arrange triangles on a baking sheet.

  3. Bake at 350° for 10 minutes or until lightly toasted.

  4. Process vegetable mixture in batches in a blender until smooth, stopping once to scrape down sides; return to Dutch oven. Stir in milk, and simmer until thoroughly heated. Stir in rind, salt, and pepper.

  5. Dip 1 point of each bread triangle in soup, and coat with chopped parsley. Serve croutons on top of soup.