Carrot and Squash Ginger Soup

Name: Carrot and Squash Ginger Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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)

Jan 5, 2015

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 mins

Cook Time 30 mins

Total Time 50 mins

Course Soups

Servings servings

Calories 110 kcal

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.