Butternut Squash & Carrot Ginger Soup
Butternut Squash & Carrot Ginger Soup
Makes 1 to 2 servings
Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 cups butternut squash, peeled and cubed
- 2 large carrots, peeled and chopped
- 4 cups vegetable broth
- ½ tsp ground cumin
- Salt and pepper to taste
- Optional: coconut milk or Greek yogurt for creaminess
Preparations
- Sauté onion, garlic, and ginger in olive oil until
fragrant. - Add squash, carrots, cumin, and broth.
- Simmer for
25–30 minutes. - Blend until smooth.
- Season and add coconut milk or yogurt if desired.
Serve warm with whole grain bread or a side salad. Naturally gluten-free and can be made vegan.
Nutritional Information (per serving)
Calories: 120
Macronutrients: 22g carbs, 11g fat (6g saturated), 3g protein
Key Vitamins & Minerals: This vibrant, velvety
soup is rich in vitamins A and C and perfect for
chilly days.
Recipe by: Agnieszka
