Vegan Carrot-Butternut Squash Soup Recipe

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Brief

Prep 20 mins

Cook: 35 mins

Total: 55 mins

Servings: 6

Yield: 6 servings

Vegan Carrot-Butternut Squash Soup Recipe

Ingredients

6 tablespoons cold-pressed olive oil

1 medium white onion

chopped

½ butternut squash - peeled

seeded

and cubed

6 large carrots

peeled and chopped

6 cups water

2 cubesvegetable bouillon

2 teaspoons diced ginger

6 thin strips orange zest

salt and ground black pepper to taste

Soup, Stew and Chili

Directions

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.

Nutritional Information

Vegan Carrot-Butternut Squash Soup Recipe

Servings Per Recipe:6

Calories: 196.1

% Daily Value *

Protein: 1.8g 4%

Carbohydrates: 18.9g 6%

Dietary Fiber: 4.1g 17%

Sugars: 6.3g

Fat: 13.8g 21%

Saturated Fat: 1.9g 10%

Vitamin A Iu: 21081.7IU 422%

Niacin Equivalents: 2.1mg 16%

Vitamin B6: 0.3mg 16%

Vitamin C: 24.9mg 42%

Folate: 40.5mcg 10%

Calcium: 77.8mg 8%

Iron: 0.9mg 5%

Magnesium: 42.3mg 15%

Potassium: 564.3mg 16%

Sodium: 90.4mg 4%

Thiamin: 0.2mg 16%

Calories From Fat: 124.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.