Easy carrot & chayote squash soup - FOX 13 News

Easy carrot & chayote squash soup

  • Good Day food & recipesMore>>

  • RECIPE: Spinach Brownies

    RECIPE: Spinach Brownies

    Wednesday, May 14 2014 9:01 AM EDT2014-05-14 13:01:15 GMT
    The recipe seen at 8 a.m.
    The recipe seen at 8 a.m.
  • Deviled Eggs

    Deviled Eggs

    Wednesday, May 14 2014 9:00 AM EDT2014-05-14 13:00:38 GMT
    The recipe was seen at 8 a.m. Wednesday.
    The recipe was seen at 8 a.m. Wednesday.
  • Cafe Carmel's French Toast L'Orange Recipe As Seen on Good Day

    Cafe Carmel's French Toast L'Orange Recipe As Seen on Good Day

    Sunday, May 11 2014 7:36 AM EDT2014-05-11 11:36:07 GMT
    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...
    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...

Serves 4

- 1 chayote squash, cut into ½-inch cubes and brushed lightly with olive oil*
- 1 16-oz. package of frozen carrot coins
- 1 teaspoon (2 cloves) garlic, minced
- 1 16-oz. can low-sodium chicken broth
- 1 16-oz. can evaporated skim milk
- 1/8 teaspoon black pepper

Roast squash in a preheated 400 F oven for 30 minutes, or until the cubes start to blacken around the edges. Remove from the heat and set aside. In a medium pot on medium-low heat, steam carrots according to package directions. Transfer cooked carrots to a blender, and add garlic and chicken broth. Puree the mixture until smooth, and then return it to the pot and turn the heat on low. Stir in the milk and the pepper, and bring the soup to a simmer. Ladle the soup into bowls. For garnish, add a spoonful of roasted chayote squash to the center of each bowl.

*Chayote squash is pale green and firm, with a mild white flesh. If you cannot find it, a summer squash such as pattypan or yellow zucchini would be a good substitution.

Nutritional analysis: Calories: 171 Kcal, Fat: 1.9 g, Cholesterol: 6.5 mg, Fiber: 3.2 g, Sodium: 269 mg, % Calories form Fat: 10%

Courtesy of www.5aday.com

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

FOX 13 / WTVT-TV
3213 West Kennedy Blvd.
Tampa, Florida 33609
Main: (813) 876-1313
Newsroom: (813) 870-9630
Fax: (813) 871-3135

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices