Vegan Carrot-Butternut Squash Soup

Name: Vegan Carrot-Butternut Squash Soup
Total time: 35 min
Yield: 6 Servings
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 to taste; Ground black pepper to taste

Cost $10, save $15

Source: Recommended by CookPal

35 Min
6 Servings
$10

Vegan Carrot-Butternut Squash Soup

Cost $10, save $15

Source: Recommended by CookPal

35 Min
6 Servings
$10

INGREDIENTS

Base 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 to taste
- Ground black pepper to taste

STEPS

Heat olive oil in a soup pot over medium-low heat and sauté 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 to taste and serve.

NUTRIENTS

Per 1 serving

🔥

196

Calories

2
Protein
19
Carbs
14
Fats

💡 For a creamier texture, you can add a splash of coconut milk while blending.Serve with crusty bread for a hearty meal.Use fresh ginger for a more vibrant flavor.Store leftovers in an airtight container in the fridge for up to 5 days.