Orange you glad we created this recipe? You should be, since the color, from both the carrots and butternut squash, means its filled with powerful antioxidants called carotenoids.
The simple two-step soup (all you have to is saute and blend) is perfect for cold and flu season, since it also contains immunity-boosting chicken broth and ginger.
It’s also just really. really. delicious.
INGREDIENTS
- 1 cup chopped carrots
- 1 cup chopped and peeled butternut squash
- 1/2 chopped and peeled onion
- 1 tablespoon coconut oil
- 1 inch cube fresh ginger root
- 2 cups vegetable or chicken broth
- to taste sea salt
- to taste freshly ground black pepper
- dash of parsley
DIRECTIONS
- Sautee carrots, butternut squash and onion with coconut oil in a saucepan until fully cooked; vegetables should be soft (about 10 minutes).
- Place all ingredients in a blender.
- Blend until mixed well.
- Add salt and pepper to taste and serve as is with sprinkle of parsley on top or add to pot and heat to desired temperature
WHY WE LOVE THIS RECIPE
Ginger is great for fending off the sniffles. Carrots and squash are rich in carotenoids, compounds that are linked to a laundry list of health benefits. And coconut oil, well, is there anything it can’t do?
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