Vegan Carrot-Butternut Squash Soup

Vegan Carrot-Butternut Squash Soup

This bright orange vegan soup full of carrots and butternut squash will please your palate with refreshing hints of ginger and orange zest.

Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
196 Calories

Recipe Instructions

Step 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.
Step 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.
Step 3
Remove orange zest strips and discard. Blend soup into a smooth puree using an immersion blender. Season with salt and pepper.
Vegan Carrot-Butternut Squash Soup

Ingredients

  • salt and ground black pepper to taste
  • 6 cups water
  • 2 cubes vegetable bouillon
  • 1 medium white onion, chopped
  • 6 large carrots, peeled and chopped
  • 6 tablespoons cold-pressed olive oil
  • 2 teaspoons diced ginger
  • 6 thin strips orange zest
  • 0.5 butternut squash - peeled, seeded, and cubed

Categories

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