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
- In large saucepan heat oil over medium heat; sweat carrots, onion, ginger and garlic, stirring, until softened, about 6 minutes.
- Stir in squash, apple, lemon juice, salt and pepper; cook, stirring for 2 minutes.
- Add broth and bring to boil. Reduce heat, cover and simmer, stirring occasionally until tender, 25 to 30 minutes.
- Puree using immersion blender or in batches with a blender.
Nutrition Facts
Carrot and Squash Ginger Soup
Amount per Serving
Calories
110
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Cholesterol
17
mg
6
%
Sodium
320
mg
14
%
Carbohydrates
20
g
7
%
Fiber
3
g
13
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes
Top with thinly sliced Granny Smith apple, sage leaves, shaved Parmesan cheese, grated carrot or a drizzle of olive oil.
