Carrot Squash Soup

Carrot Squash Soup





1/2 cup low-sodium vegetable broth, or water (for sautéing)
1/2 white onion, chopped
1-2 cloves garlic, minced
2 medium-sized carrots, chopped
1 apple, chopped
1.5 tablespoons fresh ginger, minced
1 small butternut squash, peeled and chopped
1 teaspoon sea salt
1/2 teaspoon turmeric
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon
black pepper, to taste
4 cups low-sodium vegetable broth
1/2 cup unsweetened almond milk (or light coconut milk)
fresh juice from 1/2 lemon
2 tablespoons pure maple syrup

  1. In a soup pot, heat the veggie broth (or water) on medium-high heat. Sauté the onion and garlic for 2-3 minutes.
  2. Add in the carrots, apple and ginger. Cook for about 5 minutes.
  3. Add in the butternut squash, sea salt, turmeric, thyme, cinnamon and pepper. Mix well and cook another 5 minutes.
  4. Pour in the vegetable broth and almond milk. Bring to a boil then reduce heat and cover. Simmer for about 20 minutes, or until all vegetables are soft.
  5. Turn off heat and stir in the fresh lemon juice and maple syrup.
  6. Using a hand blender (immersion blender) pureé the soup until smooth and creamy. You can also use a regular blender but be careful! Be sure to let out the hot air from the top to prevent a soup explosion haha.
  7. Taste test and add more salt or extra spices as needed.
  8. Serve immediately. Garnish with fresh apple, raisins, hemp seeds, pumpkin seeds or pecans!
  9. Refrigerate for up to 3 days. Freezes well.
  10. Enjoy!

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