Ingredients
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6 tablespoons cold-pressed olive oil
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1 medium white onion, chopped
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½ 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
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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.
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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.
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Remove orange zest strips and discard. Blend soup into a smooth puree using an immersion blender. Season with salt and pepper.
Nutrition Facts (per serving)
196 | Calories |
14g | Fat |
19g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 196 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 2g | 10% |
Sodium 90mg | 4% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 4g | 15% |
Total Sugars 6g | |
Protein 2g | 4% |
Vitamin C 25mg | 28% |
Calcium 78mg | 6% |
Iron 1mg | 5% |
Potassium 564mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.