Vegan Carrot-Butternut Squash Soup
No animal products. Delicious and nutritious vegan butternut squash soup.
INGRIDIENT
DIRECTION
Step: 1
Heat olive oil in a soup pot over medium-low heat and saute onion, stirring occasionally, until soft, about 5 minutes. Add butternut squash and carrots; cook and stir for a few minutes. Do not let the onions brown.
Step: 2
Add water, vegetable bouillon, ginger, and orange zest to the pot. Increase heat to medium and slowly bring to a simmer. Cover and cook until carrots soften, about 20 minutes.
Step: 3
Remove orange zest strips and discard. Blend soup into a smooth puree using an immersion blender. Season with salt and pepper.
NUTRITION FACT
Per Serving: 196 calories; protein 1.8g; carbohydrates 18.9g; fat 13.8g; sodium 90.4mg.
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