Carrot Soup Infused With Butternut Squash
Naturally sweet, carrots make an ideal high fiber, low calorie delicious and easy healthy soup! Combine it with roasted butternut squash and you have a sweet nutty nutritious meal the whole family will enjoy! To save time, roast the butternut squash in advance and leave it in the refrigerator until ready to use.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 1 lb. organic carrots
- 1 lb. butternut squash peeled and seeds removed
- 1 medium apple sliced
- 1 cup onion diced
- 1 cup celery diced
- 4 cups vegetable broth or chicken broth
- 1 teaspoon Himalayan salt
- 1/2 teaspoon white pepper
- 1 teaspoon coriander
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon ginger powder
In a large pot add the broth, carrots, squash, apple, onion, celery, salt, pepper, coriander, cumin, chili powder and ginger. Let simmer on medium low for about 20 minutes or until the carrots and butternut squash are soft. Remove from heat and let cool 5 minutes then puree until smooth. Garnish with croutons, sour cream and freshly chopped parsley or sage leaves. If vegan, choose vegan sour cream.
*Note: Chop all the vegetables ahead of time for a quick cooked meal in as little as 20 minutes. Skip the garnishes for Keto or Whole30 diets.
Serving: 4g | Calories: 138kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Sodium: 1283mg | Fiber: 8g | Sugar: 13g