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Butternut Squash Carrot Ginger Soup

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Description

Immune boosting, ginger spicy, butternut squash, carrot and apple puree soup.

Nutrition

Calories (per serving)409
Total Fat7 g 11%
Saturated Fat4 g18%
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Trans Fat0 g
Cholesterol0 mg
Sodium425 mg18%
Potassium1716 mg49%
Total Carbohydrate85 g28%
Dietary Fiber20 g79%
Sugars19 g
Protein8 g17%

Ingredients

1 tbsp olive oil
400g seeded, peeled and cubed, butternut squash
2 cored and peeled, chopped green apples
1.5 lbs peeled, rough chop carrots
3 inch peeled rough chop ginger
1 rough chop onion
2 smashed garlic cloves
1 liter veggie stock (low sodium)
1/2 cup of water (if needed)
salt and pepper to taste
1 1/4 cup coconut milk
bean sprouts (garnish)
* Click to ingredient to choose one

Directions

1
In a large pot, over medium-high, heat olive oil and add onions, ginger and garlic. Cook until onions are translucent. About 5 minutes
2
Add butternut squash, apple, carrots and stock. Bring to a boil.
3
Reduce to simmer and cook for 20 minutes or until all veggies are soft.
4
When veggies are soft, puree soup in a blender. You may need to do this in instalments.
5
Add puree back into the pot and bring to a simmer again.
6
Stir in coconut milk and salt pepper to taste.