Vegan Carrot-Butternut Squash Soup recipe
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Ingredients
- 6 tablespoons cold-pressed olive oil 1 medium white onion, chopped ½ butternut squash - peeled, seeded, and cubed 6 large carrots, peeled and chopped 6 cups water 2 cubes vegetable bouillon 2 teaspoons diced ginger 6 thin strips orange zest salt and ground black pepper to taste
Nutrition Info
- 196.1 caloriescarbohydrate: 18.9 gcholesterol: : -fat: 13.8 gfiber: 4.1 gprotein: 1.8 gsaturatedFat: 1.9 gservingSize: -sodium: 90.4 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Vegan Carrot-Butternut Squash Soup
Directions
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Heat olive oil in a soup pot over medium-low heat and saute onion, stirring occasionally, until soft, about 5 minutes. Add butternut squash and carrots, cook and stir for a few minutes. Do not let the onions brown.
Add water, vegetable bouillon, ginger, and orange zest to the pot. Increase heat to medium and slowly bring to a simmer. Cover and cook until carrots soften, about 20 minutes.
Remove orange zest strips and discard. Blend soup into a smooth puree using an immersion blender. Season with salt and pepper.