Ginger Carrot Butternut Squash Soup

8 45 189
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Ginger Carrot Butternut Squash Soup
Health Rating


1 small squash Butternut squash (peeled and chopped)
4 large Carrots (peeled and chopped)
1 medium Yellow onion (chopped)
1 piece, 2-inch Ginger root (peeled and grated)
1 clove(s) Garlic
4 cup Vegetable stock/broth, low sodium
1 tsp Salt and pepper (to taste)
1 tsp Coconut oil (for frying)


1. Heat coconut oil over medium heat in a large soup pot. Add the ginger and toss around for a minute or so, until the ginger starts to brown a bit.

2. Add the onion and garlic and toss around until the onion is translucent.

3. Add the carrots and squash and toss around for about a minute.

4. Pour in the broth. Boil for about half an hour, or until the carrots and butternut squash are soft, then remove from heat.

5. With an immersion blender, puree the soup.

6. Add salt and pepper to taste.

(Option: you can add a bit of coconut milk to make the soup extra creamy)



is a power-packed veggie, rich in vitamin A, vitamin C, B6 and folate!


are a great source of beta carotene which is converted to vitamin A in the body and is important for vision health and immunity!

Nutrition Facts

Per Portion

Calories 189
Calories from fat 14.8
Calories from saturated fat 31
Total Fat 1.6 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.0 g
Monounsaturated Fat 10.8 g
Cholesterol 0
Sodium 495 mg
Potassium 1090 mg
Total Carbohydrate 40 g
Dietary Fiber 6.7 g
Sugars 11.4 g
Protein 3.4 g

Dietary servings

Per Portion

Vegetables 4.5

Energy sources

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