Best 6 Chilled Squash And Carrot Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of culinary delights, there exists a symphony of flavors that dances on the palate, tantalizing the taste buds and leaving a trail of gastronomic memories. Among these culinary wonders, one dish stands out with its refreshing coolness and vibrant flavors: Chilled Squash and Carrot Soup.

This chilled soup, a symphony of garden-fresh flavors, embodies the essence of summer's bounty. Its vibrant orange hue, reminiscent of the setting sun, reflects the warmth of the season, while its cool, velvety texture provides a refreshing respite from the summer heat. The harmonious blend of sweet squash and earthy carrots, enhanced by a medley of aromatic herbs and spices, creates a taste experience that is both comforting and invigorating. Served chilled, this soup offers a delightful interplay of temperatures, making it a perfect appetizer or light lunch on a hot summer day.

This carefully curated collection of recipes explores diverse variations of this classic soup, catering to a range of culinary preferences. From the traditional version, featuring a simple yet elegant combination of squash, carrots, and aromatic herbs, to more adventurous iterations incorporating unique ingredients like coconut milk, ginger, and roasted red peppers, each recipe promises a unique flavor journey.

One variation, inspired by the vibrant flavors of Southeast Asia, introduces a touch of exoticism with the addition of coconut milk and lemongrass. The creamy coconut milk lends a rich, velvety texture, while the lemongrass imparts a subtle citrusy note, creating a harmonious balance of flavors.

Another recipe takes a more unconventional approach, incorporating roasted red peppers for a smoky, slightly sweet dimension. The smoky undertones of the roasted peppers add depth and complexity to the soup, creating a captivating interplay of flavors that lingers on the palate.

For those who prefer a touch of spice, a variation featuring a hint of ginger provides a welcome warmth. The ginger's piquant flavor adds a subtle kick, balancing the sweetness of the squash and carrots, resulting in a vibrant and invigorating soup.

Whether you seek a classic culinary experience or are eager to embark on a journey of flavor exploration, this collection of Chilled Squash and Carrot Soup recipes offers a delightful array of options to tantalize your taste buds. From the comforting familiarity of the traditional recipe to the exciting innovations of the more adventurous variations, each soup promises a memorable dining experience.

Let's cook with our recipes!

BUTTERNUT SQUASH AND CARROT SOUP



Butternut Squash and Carrot Soup image

I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. -Pat Roberts, Thornton, Ontario

Provided by Taste of Home

Categories     Lunch

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, sliced
1/4 teaspoon minced fresh gingerroot
1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups)
1 pound fresh baby carrots
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 carton (32 ounces) chicken broth
1/2 cup half-and-half cream
Sliced green onions, optional

Steps:

  • In 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 ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 695mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

CHILLED CARROT SOUP



Chilled Carrot Soup image

This soup is the essence of carrots, but a sprinkling of breadcrumbs sauteed in olive oil adds crunch and just a hint of richness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

2 tablespoons unsalted butter
1/4 cup diced onion
2 pounds carrots, sliced 1/2 inch thick
5 1/2 cups water
1 tablespoon honey
Salt and pepper
2 tablespoons olive oil
1/2 cup fresh unseasoned coarse breadcrumbs
2 tablespoons finely chopped fresh flat-leaf parsley
Thinly sliced baby carrots, for garnish

Steps:

  • Melt butter in a medium saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add carrots, and cook for 2 minutes, stirring occasionally. Add water, and bring to a boil. Reduce heat, and simmer until carrots are very soft, 25 to 30 minutes.
  • Filling a blender halfway and covering with a kitchentowel, puree soup in batches. Stir in honey, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.
  • Before serving, prepare breadcrumbs: Heat olive oilin a medium-size saute pan over medium-high heat. Add fresh unseasoned coarse breadcrumbs.Stir constantly until toasted and golden brown, about 2 minutes. Transfer to a bowl, and let cool. Stir in finely chopped fresh flat-leaf parsley, and season with salt and pepper. Garnish each serving with 1 tablespoon breadcrumb mixture, and thinly sliced baby carrots if desired.

Nutrition Facts : Calories 189 g, Fat 9 g, Protein 3 g

CHILLED SQUASH AND CARROT SOUP



Chilled Squash and Carrot Soup image

Although the original of this recipe was found in the 2006 cookbook, Taste of Home Everyday Light Meals, it's been tweaked to be strictly vegetarian! Preparation time does not include time needed for hot veggies to cool before blending or for prepared soup to chill before serving!

Provided by Sydney Mike

Categories     Vegetable

Time 25m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs butternut squash, peeled, seeded, cubed (about 3 cups)
1 (14 1/2 ounce) can vegetable broth
2 medium carrots, sliced
1 medium onion, chopped
1/4 teaspoon salt
1/2 cup fat-free evaporated milk
3 tablespoons reduced-fat sour cream

Steps:

  • In a large saucepan, combine squash, broth, carrots, onion & salt, then bring to boil.
  • Reduce heat, cover & simmer 15-20 minutes or until vegetables are very tender, then remove from heat & cool.
  • In a blender or food processor, puree vegetable mixture in batches, then transfer to a bowl & stir in milk.
  • Cover & chill until ready to serve.
  • When ready to serve, garnish with a small dollop of sour cream, slightly swirled into the soup.

Nutrition Facts : Calories 141, Fat 1.7, SaturatedFat 0.9, Cholesterol 5.7, Sodium 215.4, Carbohydrate 29.8, Fiber 4.7, Sugar 10, Protein 5

CHILLED CARROT SOUP



Chilled Carrot Soup image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 4h50m

Yield 10 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1/4 cup freshly sliced ginger
1 onion, sliced
1 jalapeno, sliced
2 cups orange juice
2 cups coconut milk
4 cups chicken stock
1 pound peeled and sliced carrots
1 cup creme fraiche, for garnish
1 cup fresh cilantro leaves, for garnish

Steps:

  • In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat. Add the coriander and cumin seeds and saute until fragrant, about 2 minutes. Add the ginger, onion, and jalapeno and sweat for 4 minutes. Add all liquid ingredients and bring to simmer. Add the carrots and simmer for 2 hours.
  • Remove from heat and puree using an immersion blender or regular blender. Strain twice through a fine-mesh sieve, pushing through all the solids with a rubber spatula. Chill in the refrigerator for 2 hours.
  • Garnish with creme fraiche and cilantro and serve.

SUMMER SQUASH SOUP



Summer Squash Soup image

A healthy, easy and delicious soup made with fresh summer veggies. Serve hot or cold and freeze leftovers to enjoy on cold winter days!

Provided by jsquilts

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 8

2 tablespoons butter
2 onions, chopped
5 cups chicken broth
2 potatoes, peeled and chopped
2 carrots, peeled and thinly sliced
8 cups chopped zucchini
2 tablespoons chopped fresh basil
salt and ground black pepper to taste

Steps:

  • Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot, and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add zucchini and simmer until all vegetables are tender, about 15 minutes.
  • Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 27.8 g, Cholesterol 14.3 mg, Fat 4.7 g, Fiber 5.3 g, Protein 5.4 g, SaturatedFat 2.6 g, Sodium 891 mg, Sugar 8.4 g

BUTTERNUT SQUASH-CARROT SOUP



Butternut Squash-Carrot Soup image

Butternut squash and carrot soup--perfect for a winter's day.

Provided by Scott Pisani

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
4 shallots, diced
1 cup diced carrots
2 tablespoons chopped garlic
2 tablespoons chopped fresh ginger
2 pounds cubed butternut squash
4 cups chicken broth
3 tablespoons curry powder
3 tablespoons honey
½ teaspoon ground white pepper
¼ teaspoon cayenne pepper

Steps:

  • Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.
  • Puree soup with an immersion blender until smooth. Cook another 3 minutes.

Nutrition Facts : Calories 298 calories, Carbohydrate 56.2 g, Cholesterol 6.1 mg, Fat 8.4 g, Fiber 7.6 g, Protein 5.9 g, SaturatedFat 1.1 g, Sodium 1204.7 mg, Sugar 22.5 g

Tips:

  • For a smoother soup, peel the squash and carrots before cooking.
  • If you don't have vegetable broth, you can use chicken broth or water.
  • Add a dollop of sour cream or yogurt to each bowl of soup for a creamy finish.
  • Garnish the soup with fresh herbs, such as cilantro, basil, or chives.
  • Serve the soup cold or at room temperature.

Conclusion:

This chilled squash and carrot soup is a refreshing and delicious way to enjoy these healthy vegetables. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover squash and carrots. With its simple ingredients and easy preparation, this soup is sure to become a favorite in your home.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #healthy     #bisques-cream-soups     #soups-stews     #eggs-dairy     #vegetables     #low-fat     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #healthy-2     #low-in-something     #carrots     #squash

Related Topics