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Savory Squash, Carrot, and Ginger Soup

Yunhee Kim
Yield Makes 6 servings
Prep: 20 minutes; Cook: 45 minutes.

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

Nutrition Information

  • calories 171
  • fat 6 g
  • satfat 2 g
  • monofat 2 g
  • polyfat 1 g
  • protein 7 g
  • carbohydrate 26 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 445 mg
  • calcium 52 mg

How to Make It

  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. Add broth and salt. Reduce heat to medium-low; simmer, covered, 45 minutes or until vegetables are tender.

  3. Pulse mixture in a blender or food processor until smooth. Add coconut milk, then add salt, to taste.

  4. Garnish with diced pear and chives, if desired. Serve with 1 piece of bread.