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
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.