Carrot Butternut Squash Soup

Recipe by Danielle Fahrenkrug (Delightful Mom Food) delightfulmomfood.com

Naturally sweet, carrots make an ideal high-fiber, low-calorie, delicious, and easy healthy soup. Combine it with roasted butternut squash and you have a sweet, nutty, nutritious meal the whole family will enjoy. To save time, roast the butternut squash in advance and leave it in the refrigerator until ready to use. Serves: 4

INGREDIENTS

1 lb organic carrots

1 lb butternut squash, peeled and seeds removed

1 medium apple, sliced

1 cup onion, diced

1 cup celery, diced

4 cups vegetable broth or chicken broth

1 tsp Himalayan salt

1/2 tsp white pepper

1 tsp coriander

1/4 tsp cumin

1/2 tsp chili powder

1/4 tsp ginger powder

INSTRUCTIONS

In a large pot add the broth, carrots, squash, apple, onion, celery, salt, pepper, coriander, cumin, chili powder, and ginger. Let simmer on medium low for about 20 minutes or until the carrots and butternut squash are soft. Remove from heat and let cool 5 minutes then puree until smooth. Garnish with croutons, sour cream and freshly chopped parsley or sage leaves. If vegan, choose vegan sour cream.

Note: Chop all the vegetables ahead of time for a quick cooked meal in as little as 20 minutes. Skip the garnishes for keto or Whole30 diets.