Ingredients
- 1 tablespoon extra virgin olive oil
- 2 shallots diced
- 4 carrots diced
- 1 butternut squash ~1 pound, peeled, seeded, and cut into cubes
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon black pepper
- 1 teaspoon grated ginger
- 6 cups low sodium vegetable broth
- Juice of ½ lemon
- 2 tablespoons orange juice
Instructions
- In a large pot over medium-high heat, add oil. Add shallots, carrots, squash, and salt and saute 5 minutes.
- Add cumin, coriander, pepper, and ginger and saute for 1 minute.
- Add ½ cup broth and deglaze the pot, stirring up any bits. Add remaining broth and bring to a boil. Cover and lower to a simmer for approximately 20 minutes, until vegetables are tender.
- In a blender, carefully puree soup in batches until smooth. Or puree in the pot using an immersion blender.
- Add lemon juice and orange juice and mix well.
Video
Notes
pre-cut butternut squash is a great shortcut!