Butternut Squash Carrot Ginger Soup: A Delicious & Healthy Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
- Olive oil
- Onion
- Garlic
- Fresh ginger
- Ground cumin
- Ground coriander
- Cayenne pepper (optional)
- Butternut squash
- Carrots
- Vegetable broth (or chicken broth)
- Salt and black pepper
- Coconut milk (optional)
- Fresh cilantro or parsley (for garnish)
- Toasted pumpkin seeds or croutons (for garnish)
- Preparation Instructions:
Instructions
- Prepare vegetables by chopping onion, mincing garlic, grating ginger, cubing butternut squash, and chopping carrots.
- In a large pot, heat olive oil over medium heat. Sauté onion until soft (5-7 minutes), then add garlic and ginger for 1 minute. Stir in cumin, coriander, and cayenne pepper.
- Add butternut squash and carrots to the pot; stir well to coat with spices. Pour in vegetable broth until veggies are submerged and season with salt and black pepper.
- Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until vegetables are tender.
- Blend the soup until smooth using an immersion blender or regular blender. Stir in coconut milk if desired, then reheat gently before serving.
- Helpful Notes:
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg