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Hubbard Squash & Carrot Soup

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (about 1 1/2 cups) contains 210 calories, 22 g carbohydrate, (4 g fiber), 4 g protein, 12 g fat, (7 g saturated fat), 25 mg cholesterol, and 170 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 210
  • Servings: 8
  • Active Time: 25 minutes
  • Total Time to Make: 55 minutes

Ingredients

You'll Need

Cheesecloth

Directions

  1. Pound lemongrass with meat tenderizer mallet to soften. Arrange lemongrass and 4 lime leaves on square of cheesecloth; tie with kitchen string to make "sachet."
     
  2. Place squash skin-side up on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on HIGH 8-10 min, or until tender. Let rest covered 10-15 min, until cool enough to handle. Carefully remove plastic wrap to avoid steam.
     
  3. Heat stock in large stockpot on HIGH until boiling. Scoop squash from peel; transfer to stockpot. Add carrots, ginger, and seasoning sachet; return to boiling. Reduce heat to MED and simmer 15-20 min, until vegetables are tender.
     
  4. Whisk together creme fraiche and carrot juice in large bowl; set aside.
     
  5. Remove and discard seasoning sachet. Puree soup in blender, food processor, or with hand blender; return to stockpot. Slowly whisk in creme fraiche-carrot juice mixture.
     
  6. Heat to simmering. Add remaining 6 lime leaves; simmer 10 min. Remove and discard lime leaves before serving.
     
  7. For thicker soup, combine cornstarch with 1/4 cup cold water, stirring until smooth. Slowly blend into soup; cook and stir until thickened, 1-2 min. Season with salt and pepper.
Chef Tips
Finish by drizzling with Food You Feel Good About Pumpkin Seed Oil.

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