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Carrot and Squash Ginger Soup
This soul satisfying soup freezes beautifully so go ahead and make a few batches!
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Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Yield
6
servings
Ingredients
2
tsp
olive oil
2
cups
carrots
peeled, chopped
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.
Estimated Cost Per Serving:
Nutrition Facts
Carrot and Squash Ginger Soup
Calories
110
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Carbohydrates
20
g
7
%
Fibre
3
g
13
%
Sugars
7
g
8
%
Protein
3
g
6
%
Cholesterol
17
mg
6
%
Sodium
320
mg
14
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Top with thinly sliced Granny Smith apple, sage leaves, shaved Parmesan cheese, grated carrot or a drizzle of olive oil.