- 6 tablespoons cold-pressed olive oil
- 1 medium white onion, chopped
- 1/2 butternut squash - peeled, seeded, and cubed
- 6 large carrots, peeled and chopped
- 6 cups water
- 2 cubes vegetable bouillon
- 2 teaspoons diced ginger
- 6 thin strips orange zest
- salt and ground black pepper to taste
- 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.
09/13/2019
recipepes.com
vegan carrot-butternut squash soup, recipe
PT15M
PT1H
5
455 calories
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