Ginger, Carrot & Squash Soup Recipe
Heat a large saucepan over medium. Add oil, then carrots, onion, ginger and garlic. Cook, stirring often, 6 minutes.
Stir in squash, apple, lemon juice, salt and black pepper. Cook, stirring often, 2 minutes. Pour in broth. Bring to a boil, then reduce heat to medium-low. Simmer, covered and stirring occasionally, until squash is fork-tender, about 25 to 30 minutes.
Purée, using an immersion blender, until soup is smooth. Ladle soup into bowls. Garnish with fresh thyme, if desired.
TIP: If you don't have an immersion blender, let soup cool slightly, then blend in batches in a standard blender.
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Last updated: August 11th, 2021
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