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

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Savory Squash, Carrot, and Ginger Soup Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy