Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 6 servings

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.

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