Carrot and Squash Ginger Soup
In large saucepan heat oil over medium heat; cook 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.
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Last updated: February 15th, 2021
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