Squash & Carrot Soup

I think I am one of the very, very few Filipinos who do not like Sinigang, Tinolang Manok, and Bulalo. OO, ako na ang weird. I just don’t really like anything with clear soup unless I’m sick and in dire need of some Lucky Me noodle soup. I like my soup thick, creamy and savory, and that is why the first soup I ever made for my husband was a squash and carrot soup. It’s sort of healthy (I did use non-fat milk instead of heavy cream) and it’s quite filling, perfect for our no-rice/no rice cooker household.

This is very easy to make and pairs well with roasted chicken, baked fish or even a simple salad (for those dreadful “fat” days). Oh and this is quite cheap to make. It’s actually outrageous how expensive they sell this in restaurants, e total cost will not even exceed P100. So, let’s be more wais mga misis, try making this soup na tonight!

Squash & Carrot Soup

1 tbsp butter
1 quarter squash, cubed and peeled
1 medium carrot, diced
1 medium onion, minced
2 cups chicken broth (2 Knorr chicken cubes & 2 cups of water)
1/2 cup Nestle’ non fat milk
salt and pepper to taste

In a pot (with a cover), melt butter over medium. Add the onions, squash, and carrots. Saute until the vegetables are softer, about 12-15 minutes

Add the chicken broth and bring to boil. Simmer for 30 mins with the pot covered.

Remove from heat and stir in the milk.

Put in a food processor. Pulse until you get the right texture. Add salt and pepper acccording to taste.

Garnish with parsley and freshly cracked black pepper.

Photography & Styling: Ivy Diane Tuason & Regina Roque

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