Carrot-And-Butternut Squash Soup With Parsleyed Croutons

Carrot-And-Butternut Squash Soup With Parsleyed Croutons Recipe
Photo: Tina Cornett; Styling: Trinda Gage

Recipe from

Nutritional Information

Calories 155
Fat 4.1 g
Cholesterol 1 mg
Sodium 297 mg


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


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 triangles, and brush lightly with remaining 1 tablespoon oil. Arrange triangles on a baking sheet.

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

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.

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


October 1997
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