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

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

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.