Carrot Butternut Squash Soup

Soups are my go to for dinner. They help with digestion and elimination and in Ayurveda these two things are IMPORTANT!

Having a vegetable soup for dinner is also one of my weight management strategies.

There’s something almost joyful about this soup! Perhaps it’s the color!

But it’s also all its amazing health benefits!

Orange vegetables are plentiful in retinoic acid which is derived from vitamin A and beta carotene.

Both butternut squash and carrots have high levels of alpha and beta carotene antioxidants.

Research has found that retinoic acid helps act against breast cancer at its 2 earlier stages.

Alpha and beta carotene help regulate the immune system, maintain good vision and lower the risk of cardiovascular disease.

Carrots along with pumpkin, which by the way you could use in this recipe instead of butternut squash, are also rich in lutein and zeaxanthin, 2 plant pigments that help prevent cataracts.

It’s really simple to make and it’s yummy!

When I cook with chopped fennel bulb and celery, I like to cook them until they’re really soft.

So I usually add a little water and cover with the pan before adding the vegetables.

Go ahead, try it and let me know how you like it in the comments!

Looking for another soup? Try my Broccoli Vegetable Soup! Click here for the recipe.

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Carrot Butternut Squash Soup
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Ingredients
  1. 2 cups of coarsely chopped carrots
  2. 2 cups of coarsely chopped butternut squash, peeled*
  3. 1/2 cup of finely chopped fennel (about 1/4 of fennel bulb)*
  4. 1/2 cup of finely chopped celery (about 2 branches)*
  5. 1 Tbsp of freshly grated ginger (peeled)
  6. 2 Tbsp of safflower oil
  7. A pinch of ground cumin
  8. Water
  9. Salt
Instructions
  1. Warm up the pan
  2. Pour oil and add fennel and celery and a pinch of salt
  3. Saute for 1 min, then add ginger and a little bit of water so the ginger, fennel and celery don't attach to the pan). Cover and let cook until soft.
  4. Add carrots and butternut squash pieces, add a pinch of salt and saute for 2 minutes
  5. Cover with water and let cook on medium low
  6. Stick a fork in the squash and carrot to see if it's cooked.
  7. When fully cooked, pour in blender.
  8. Add water to desired consistency
  9. Salt to taste
  10. Enjoy!
Notes
  1. * You can replace the butternut squash with pumpkin
  2. * You can also replace fennel and celery with onion and garlic
Laure Carter https://www.laurecarter.com/
By |2018-03-25T10:59:50+00:00January 17th, 2018|Categories: Recipes, Soups|Tags: , , , , , |0 Comments

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