Ingredients

• 6 tablespoons cold-pressed olive oil
• 1 medium white onion , chopped
• 0.5 butternuts squash - peeled , seeded, and cubed
• 6 large carrots , peeled and chopped
• 6 cups water
• 2 cubess vegetable bouillon
• 2 teaspoons diced ginger
• 6 thins strips orange zest
• salt and ground black pepper to taste

Instructions

1. 1 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. 2 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. 3 Remove orange zest strips and discard. Blend soup into a smooth puree using an immersion blender. Season with salt and pepper.

Nutrition per serving