WebIn a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker. Add all remaining …
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Web2 hours ago · Instructions. Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook until softened, about 5 minutes. Add the …
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This Low Carb Roasted and Curried Butternut Squash Soup is made with roasted garlic and onion blended into a creamy and velvety rich soup with a touch of curry and chipotle flavors. A warming silky smooth keto butternut squash soup has the extra nutty flavors from the roasted squash and richness from the heavy cream.
This squash and carrot soup is ideal for a fall lunch or a light dinner. Serve topped with croutons or with warm multigrain bread, and a spinach salad or roasted Brussels sprouts to round out the meal.
Heat the second amount of olive oil in a large soup pot on low heat. Mince and toss in the garlic cloves. Let them roast for 60-90 seconds - just long enough to get browned and fragrant. Pour in the vegetable broth. Place on the lid, turn up the heat, and bring the liquid to a strong simmer. Gently add the squash to the hot broth.
Preheat the oven to 350 degrees F. Fill a baking dish with ½-inch of water. Place the squash halves cut-side down. Place the carrots in the baking dish beside the squash. Cover with aluminum foil. Bake the squash until it is soft and can be pierced easily with a fork, about 45 minutes. In a saucepan, heat olive oil over medium heat.