Description
A delicious and creamy vegan soup made with butternut squash and carrots, perfect for a healthy meal.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 3 large carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add diced butternut squash and chopped carrots, stir for a few minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and add ground ginger and cumin, simmer until vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- For a creamier texture, add coconut milk before blending.
- Garnish with fresh herbs or a drizzle of olive oil.
- This soup can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg