Name: Vegan Carrot-Butternut Squash Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 6 tablespoons cold-pressed olive oil; 1 medium white onion, chopped; 0.5 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

Vegan Carrot-Butternut Squash Soup

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Vibrant vegan carrot and butternut squash soup with zesty ginger and orange flavors.

Ingredients:

6 tablespoons cold-pressed olive oil
1 medium white onion, chopped
0.5 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

Instructions:

In a soup pot over medium-low heat, gently cook onions in olive oil until soft, stirring occasionally for about 5 minutes. Add butternut squash and carrots, and sauté for a few minutes, ensuring onions do not brown.
Combine water, vegetable bouillon, ginger, and orange zest in a pot. Bring to a gentle simmer over medium heat. Cover and let it cook until carrots are soft, around 20 minutes.
Discard the orange zest strips. Puree the soup until smooth using an immersion blender. Season with salt and pepper to taste.

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