Recipe Corner: Squash and Carrot Soup with Toasted Walnuts and Blue Cheese



6-7 cups yellow and zucchini squash, peeled and cubed

3-4 cloves garlic, minced

2 cups carrots, peeled and diced

1 1/2 cup onions, chopped

1 large potato, peeled and diced

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6 cups reduced sodium chicken or vegetable broth (to taste)

1 cup heavy cream (to taste)

Kosher salt, black or white pepper

1/2 teaspoon rosemary

1/4 teaspoon freshly grated nutmeg

2-3 tablespoons unsalted butter

Juice of 1/2 lemon

Minced parsley and mint for garnish

Toasted walnuts, pecans, almonds or pistachios and crumbled blue cheese or goat cheese for garnish



In a large pot, sauté garlic in butter; add the carrots, onions, and potatoes, toss, and cook until vegetables are tender.  Add the squash, broth, spices (except the nutmeg), and lemon juice, and bring to a low boil; reduce heat and simmer for 25-30 minutes or until vegetables are cooked through.

In a blender or food processor, puree soup in batches until smooth, for about 2 minutes.  Return to pot, add the cream, stir, and check seasonings.  Add the nutmeg and heat to simmer, adding more broth or cream to taste.

Serve in bowls garnished with minced parsley and mint, and top with toasted nuts and crumbled blue cheese or goat cheese.

Serves 6-8.

Note:  When blending hot liquids, remove the liquid from heat and allow to cool for 5 to 6 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. To toast nuts, toss with melted butter (or olive oil) and sauté in a pan or toast in toaster oven for 5 minutes; lightly sprinkle with sugar and cinnamon, if desired.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at


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