There’s a place in Mt. Dora, Florida where the “girls” and I have gone for several years. A quaint and lovely tea room served the best ever Carrot-Butternut Squash Soup. We all couldn’t get enough of it. I reveled in the taste of it. I thought about it when I came home. I couldn’t wait to go back for more. But it would be another year before that would happen.
So, I decided to recreate it at home. And this is the result. Theirs was made with cream. I still think it’s pretty darned good. And a healthier version to boot.
We all know how healthy carrots are. Butternut Squash is also extremely health-promoting.
1. Carrots are one of the most excellent sources of Vitamin A.
2. Merely one cup provides mega amounts of alpha-carotene.
3. Loaded with antioxidant compounds
4. Great for heart health, healthy lungs, vision, bone-building Vitamin K, and more.
5. As with Carrots, Butternut Squash is an excellent source of Vitamin A which provides super antioxidant and anti-inflammatory properties.
Carrot-Butternut Squash Soup
- 2 Butternut Squash peeled and cut into chunks
- 1 large onion, coarsely cut
- 1 small package of baby carrots or 4 – 5 large carrots cut into 1-inch slices
- 1 (32-ounce) carton vegetable broth
- 6 to 8 cups water
- 1/2 cup sherry
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- Sea salt and freshly ground pepper
- Saute butternut squash, onions and carrots in a bit of olive oil in a large pot
- Add vegetable broth, spices and salt and pepper. Simmer until cooked
- Remove from heat and process in blender until well blended, about a minute or two. Return to pot
- Add sherry and bring to boil then turn down to simmer and cook for another 10 or 15 minutes
- Serve in lovely mugs as an appetizer for your guests