Savory Squash, Carrot, and Ginger Soup

carrot-ginger-soup Yunhee Kim


  • 2 teaspoons olive oil
  • 4 carrots, peeled and chopped
  • 1 small white onion, peeled and chopped
  • 1 minced garlic clove
  • 3 tablespoons diced peeled fresh ginger
  • 1 cup cubed peeled butternut squash
  • 1 diced peeled apple
  • 4 1/2 cups vegetable broth
  • 1 1/2 teaspoons sea salt, plus more to taste
  • 1 (12-ounce) can light coconut milk
  • 1 diced peeled pear, for garnish
  • 2 teaspoons minced chives, for garnish
  • 4 slices whole-wheat bread, toasted


  1. In a 2-quart stockpot, heat oil over medium heat. Sauté carrots and onions until softened. Add next 4 ingredients (through apple); sauté until fragrant.

  2. Add broth and salt. Reduce heat to medium-low; simmer, covered, 45 minutes or until vegetables are tender.

  3. Pulse mixture in a blender or food processor until smooth. Add coconut milk, then add salt, to taste.

  4. Garnish with diced pear and chives, if desired. Serve with 1 piece of bread.

    Prep: 20 minutes; Cook: 45 minutes.
  • Yield: Makes 6 servings

Nutritional Information

Calories per serving: 171
Fat per serving: 6g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1g
Protein per serving: 7g
Carbohydrate per serving: 26g
Fiber per serving: 4g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 445mg
Calcium per serving: 52mg

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