VEGAN CARROT-BUTTERNUT SQUASH SOUP

Vegan Carrot-Butternut Squash Soup image

No animal products. Delicious and nutritious vegan butternut squash soup.

Provided by Julien Funk

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 9

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Ingredients

6 tablespoons cold-pressed olive oil
1 medium white onion, chopped
½ butternut squash - peeled, seeded, and cubed
6 large carrots, peeled and chopped
6 cups water
2 cubes vegetable bouillon
2 teaspoons diced ginger
6 thin strips orange zest
salt and ground black pepper to taste

Steps:

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.
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.
Remove orange zest strips and discard. Blend soup into a smooth puree using an immersion blender. Season with salt and pepper.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 18.9 g, Fat 13.8 g, Fiber 4.1 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 90.4 mg, Sugar 6.3 g