Vegan Carrot-Butternut Squash Soup
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Ingredients55 m servings 196 cals
Original recipe yields 6 servings
- 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.
- 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.
- Remove orange zest strips and discard. Blend soup into a smooth puree using an immersion blender. Season with salt and pepper.
Per Serving: 196 calories; 13.8 g fat; 18.9 g carbohydrates; 1.8 g protein; 0 mg cholesterol; 90 mg sodium. Full nutrition