Carrot and Squash Ginger Soup

Ingredients:

• 2 tsp olive oil
• 2 cups Baby Carrots packaged
• 1 large Onion chopped
• 2 tbsp Ginger minced
• 1 clove garlic minced
• 1 lb Butternut Squash peeled, cubed
• 1 apple Granny Smith, peeled, cored and chopped
• 2 tsp Lemon Juice
• 4 cups Chicken Broth or vegetable broth, no sodium added

Instructions:

1. In large saucepan heat oil over medium heat; sweat carrots, onion, ginger and garlic, stirring, until softened, about 6 minutes.
2. Stir in squash, apple, lemon juice, salt and pepper; cook, stirring for 2 minutes.
3. Add broth and bring to boil. Reduce heat, cover and simmer, stirring occasionally until tender, 25 to 30 minutes.
4. Puree using immersion blender or in batches with a blender.