This hearty, tasty soup is full of flavor but low in calories. It’s also naturally sweet, with carrots and butternut squash.
2 tablespoons extra virgin olive oil
8 ounces (1 ¼ cups) onion – diced (about 1 large onion)
9 ounces (2 cups) carrots – peeled and diced (about 4 medium carrots)
1 teaspoon fresh ginger – minced
46 ounces (9 cups) butternut squash – peeled, seeded and diced (about 3 medium squash, 5 ½ pounds whole)
10 cups liquid vegetable broth
1 pinch cayenne pepper (optional)
Makes 17 servings
Each 1-cup serving contains:
Saturated fat 0g
Soup can be blended using a normal blender or an immersion blender. Immersion blenders tend to be safer, quicker, and easier to clean. This soup freezes well.
Recipe courtesy of Chef Jim Perko.