Home Recipes Carrot and Squash Ginger Soup

Carrot and Squash Ginger Soup

Name: Carrot and Squash Ginger Soup
Prep time: 00:15
Cook time: 00:38
Total time: 00:53
Yield: 6
Ingredients: 2 tsp Olive Oil; 2 cups Baby Carrots; 1 Onion; 2 tbsp Ginger; 1 clove Garlic; 1 lb Butternut squash; 1 Granny Smith Apples; 2 tsp Lemon Juice; 4 cups Reduced sodium chicken broth

This soul satisfying soup freezes beautifully so go ahead and make a few batches!

Serving Size 6
Total Time Required 53 min
Prep Time 15 min
Cook Time 38 min

Ingredients

2 tsp
Olive Oil
2 cups
Baby Carrots
1
Onion
2 tbsp
Ginger
1 clove
Garlic
1 lb
Butternut squash
1
Granny Smith Apples
2 tsp
Lemon Juice
4 cups
Reduced sodium chicken broth

Directions

1
1. 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. Garnish Tip:Top with thinly sliced Granny Smith apple, sage leaves, shaved Parmesan cheese, grated carrot or a drizzle of olive oil.

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Ingredients

Ingredients

Directions

Directions

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