Savory Squash, Carrot, and Ginger Soup

Prep: 20 minutes; Cook: 45 minutes.

Yield: Makes 6 servings
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 171
  • Fat: 6g
  • Saturated fat: 2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 7g
  • Carbohydrate: 26g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 445mg
  • Calcium: 52mg


  • 2 teaspoons olive oil
  • 4 carrots, peeled and chopped
  • 1 small white onion, peeled and chopped
  • 1 minced garlic clove
  • 3 tablespoons diced peeled fresh ginger
  • 1 cup cubed peeled butternut squash
  • 1 diced peeled apple
  • 4 1/2 cups vegetable broth
  • 1 1/2 teaspoons sea salt, plus more to taste
  • 1 (12-ounce) can light coconut milk
  • 1 diced peeled pear, for garnish
  • 2 teaspoons minced chives, for garnish
  • 4 slices whole-wheat bread, toasted


  1. 1. In a 2-quart stockpot, heat oil over medium heat. Sauté carrots and onions until softened. Add next 4 ingredients (through apple); sauté until fragrant.
  2. 2. Add broth and salt. Reduce heat to medium-low; simmer, covered, 45 minutes or until vegetables are tender.
  3. 3. Pulse mixture in a blender or food processor until smooth. Add coconut milk, then add salt, to taste.
  4. 4. Garnish with diced pear and chives, if desired. Serve with 1 piece of bread.
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