Carrot and Squash Ginger Soup

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Votes: 4
Rating: 4.5
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Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
This soul satisfying soup freezes beautifully so go ahead and make a few batches!



  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.
Nutrition Facts
Carrot and Squash Ginger Soup
Amount Per Serving
Calories 110 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 17mg 6%
Sodium 320mg 13%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Protein 3g 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.

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