Butternut Squash and Carrot Ginger Soup

This soup is quick, easy, and full of nutritious fall flavors... what's not to love? I whipped this up in no time and Chloe gobbled up a full bowl herself. She was happy to be drinking something warm and yummy and I was happy that she was getting several servings of veggies! :)

Butternut Squash and Carrot Ginger Soup
Serves 4

1/2 medium onion, chopped fine (about 1/2 cup) OR 1/2 tablespoon onion powder
1 large garlic clove, minced
1 1/2 cups chopped carrots
1 1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch pieces (about 4 cups)
1 medium tart apple (I used Honeycrisp)
2 cups low-sodium chicken broth
1 1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 cup water plus additional for thinning soup
2 tablespoons sour cream

1. in a medium saucepan combine broth, water, onion, carrots, garlic, squash, and apple. Bring to a boil and simmer about 15 minutes or until everything is fork tender.

2. blend in the pot with an immersion blender until smooth, add more water if needed to reach desired consistency.

3. add ginger and cinnamon and return to a simmer for a minute

4. ladle into bowls and garnish with 1/2 tablespoon of sour cream

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