Talley Farms Fresh Harvest



2 cups carrots                            

1 tsp paprika

1 cup butternut squash                 

4 ½ tsp minced garlic
2-3 cups chicken stock                 
3 garlic cloves
1 cup cream                              
1 ½ tsp onion powder
1 tsp turmeric                            
Salt and pepper to taste


Peel and cube carrots and butternut squash. Season with turmeric, paprika, salt and pepper. Add garlic cloves. Roast at 350 degrees F until fork tender.

In a blender, add carrots, butternut squash, heated chicken stock, minced garlic and dried onion powder. Puree until smooth and then slowly incorporate the cream until soup reaches the desired thickness.

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