Name: Vegan Carrot-Butternut Squash Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Cold-pressed olive oil - 6 tablespoons; White onion, chopped - 1 medium; Butternut squash - peeled, seeded, and cubed - ½; Carrots, peeled and chopped - 6 large; Water - 6 cups; Vegetable bouillon - 2 cubes; Diced ginger - 2 teaspoons; Orange zest - 6 thin strips; Salt and ground black pepper to taste - 6 thin strips

Ingredients for - Vegan Carrot-Butternut Squash Soup

1. Cold-pressed olive oil 6 tablespoons

2. White onion, chopped 1 medium

3. Butternut squash - peeled, seeded, and cubed ½

4. Carrots, peeled and chopped 6 large

5. Water 6 cups

6. Vegetable bouillon 2 cubes

7. Diced ginger 2 teaspoons

8. Orange zest 6 thin strips

9. Salt and ground black pepper to taste 6 thin strips

How to cook deliciously - Vegan Carrot-Butternut Squash Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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