vegan carrot-butternut squash soup

vegan carrot-butternut squash soup
  • 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


  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.

09/13/2019
vegan carrot-butternut squash soup, recipe PT15M PT1H 5 455 calories

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