Butternut Squash Soup with Carrot & Ginger

This butternut squash soup is just so refreshingly tasty with the delicate flavours of carrot, the sharpness of fresh ginger and just a squeeze of zingy lemon. This super easy soup is so yummy, it’s hard to believe how quick it is to make!

Prep Time: 10

Cook Time: 15

Total Time: 20

Servings: servings

Ingredients

1 tbsp olive oil
3 cups (350 g) butternut squash peeled, cubed
2 cups (250 g) carrots cubed
1 onion diced
3 cm ginger chopped
2 cloves garlic chopped
2 cups (480 ml) water
1 ½ tsp stock powder or bouillon
½ can (200 ml) coconut milk
1 tbsp soy sauce
1 ½ tsp lemon juice
1 tsp lemon zest

Instructions

In a saucepan, heat the olive oil on medium/high heat and fry the squash, carrot, onion and ginger for about 5 minutes.
When the veggies have started to brown, add the garlic and saute for another minute.
Next, add all the remaining ingredients - the water, bouillon powder, coconut milk, soy sauce, lemon juice and zest.
Stir and bring up to a simmer until both the squash and carrot are tender, approximately 10 minutes.
With a stick blender, puree the soup until smooth.
Garnish with your favorite soup toppings - we used some vegan yoghurt, lemon zest and fresh herbs.

Nutrition

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