Vegan Carrot-Butternut Squash Soup

Name: Vegan Carrot-Butternut Squash Soup
Total time: 55
Yield: 6
Ingredients: 6 tablespoons cold-pressed olive oil; 1 medium white onion, chopped; ½ 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

Recipe by Julien Funk from allrecipes.com

Dinner 55 Mins.

Ingredients

6 servings

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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

Instructions

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