Vegan Carrot-Butternut Squash Soup
Description
This bright orange vegan soup full of carrots and butternut squash will please your palate with refreshing hints of ginger and orange zest.
Ingredients
•
6 tablespoons cold-pressed olive oil
•
1 medium white onion, chopped
•
1/2 butternut squash - peeled, seeded, and cubed
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6 large carrots, peeled and chopped
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6 cups water
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2 cubes vegetable bouillon
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2 teaspoons diced ginger
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6 thin strips orange zest
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salt and ground black pepper to taste
Directions
1
Heat olive oil in a soup pot over medium-low heat and saute onion, stirring occasionally, until soft, about 5 minutes. Add butternut squash and carrots; cook and stir for a few minutes. Do not let the onions brown.
2
Add water, vegetable bouillon, ginger, and orange zest to the pot. Increase heat to medium and slowly bring to a simmer. Cover and cook until carrots soften, about 20 minutes.
3
Remove orange zest strips and discard. Blend soup into a smooth puree using an immersion blender. Season with salt and pepper.