Classic Butternut & Carrot Soup

Classic Butternut & Carrot Soup

Try Quick & Easy Classic Butternut & Carrot Soup

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Prep Time: 15

Robertsons - Website Banners & Assets

Cook Time: 30

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Serves: 4

Robertsons - Website Banners & Assets

Difficulty: easy

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Ingredients

  • 3 tbsp sunflower oil
  • 2 spring onion chopped
  • 1 tsp garlic and ginger paste
  • 2 carrots peeled chopped
  • 1 tsp Robertsons mixed peppercorns
  • 1 diced butternut squash peeled
  • 4 cups hot water
  • Serving Size 4

    Amount per serving

    • Energy 123
    • Protein 0.9g
    • Carbohydrate incl. fibre 8.1g
    • Carbohydrate excl. fibre 6.2g
    • Sugar 2.5g
    • Fibre 1.9g
    • Fat 10.4g
    • Saturated Fat 1.0g
    • Unsaturated Fat 8.9g
    • Monounsaturated Fat 5.9g
    • Polyunsaturated Fat 3.0g
    • Trans Fat 0.0g
    • Cholesterol 0mg
    • Sodium 42mg
    • Salt 0.10g
    • Calcium 4%
    • Iron 3%
    • Potassium 7%
    • Vitamin C 18%
    • Vitamin A 178%

Directions

  1. Heat oil in a saucepan over medium heat, add onion, ginger & garlic paste, carrots, Robertsons Mixed Peppercorns and fry for 3 minutes.

  2. Add butternut and continue frying, 2 minutes. Add hot water, bring to the boil and simmer on low heat until the vegetables are soft.

  3. Remove the pot from heat, allow to cool. Transfer the cooked veggies to a blender and blend the cooked vegetables to a smooth soup. If the consistency is too thick, add fresh cream or milk to achieve desired consistency.