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Vegan Carrot-Butternut Squash Soup

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"No animal products. Delicious and nutritious vegan butternut squash soup."
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55 m servings 196
Original recipe yields 6 servings


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  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.
  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.
  3. Remove orange zest strips and discard. Blend soup into a smooth puree using an immersion blender. Season with salt and pepper.

Nutrition Facts

Per Serving: 196 calories; 13.8 18.9 1.8 0 90 Full nutrition

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