It’s absolutely frigid in NYC right now and as much as I do absolutely love my juices and smoothies, sometimes in the winter it just gets too darn cold for them! When this kind of chill strikes, I always turn to soups to heat me up and nourish me. This carrot ginger squash soup is not only delicious, it’s super easy to make and packed full of nutrients to give you energy and keep you warm! (It’s also vegan! psssh don’t tell!)
Carrot Ginger Squash Soup
Sauté 1/2 cup chopped onions, 1 tbsp fresh ginger and 1 clove minced garlic in 1 tsp olive oil for 3 minutes in medium pot. Add 1 1/2 cup low sodium vegetable broth, 1 cup frozen butternut squash cubes and 1 cup of carrot slices. Bring to a boil, and simmer for 5 minutes. With a hand blender, puree until smooth; if desired add broth for thinner texture. Season with salt and pepper to taste.