Vegan Carrot-Butternut Squash Soup

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No animal products. Delicious and nutritious vegan butternut squash soup.

Submitted by Julien Funk
Published on June 19, 2020
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
6
Yield:
6 servings
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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

Directions

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

Nutrition Facts (per serving)

196 Calories
14g Fat
19g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 196
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Sodium 90mg 4%
Total Carbohydrate 19g 7%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 2g 4%
Vitamin C 25mg 28%
Calcium 78mg 6%
Iron 1mg 5%
Potassium 564mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.