Ingredients

The following ingredients have 4 Servings
  • 0.75 tsp Coconut oil
  • 2 cup(s), chopped Uncooked onion(s) diced
  • 3 cup(s) Uncooked carrot(s) diced
  • 1 tsp Table salt
  • 1 Tbsp Minced ginger
  • 1 tsp Minced garlic
  • 1 Tbsp Ground coriander
  • 2 tsp Ground cumin
  • 1 tsp Ground cinnamon
  • 1 pinch(es) Cayenne pepper
  • 8 cup(s) Raw butternut squash cubed
  • 4 cup(s) Fat free chicken broth or vegetable broth
  • 1 Tbsp Orange juice
  • 2 Tbsp Chives chopped

Instruction

  • Heat oil in a large soup pot (or Dutch oven) over medium heat. Add onion, carrot, and salt; cook, stirring frequently, until vegetables are softened, 10 minutes.
  • Add ginger, garlic, coriander, cumin, cinnamon, and cayenne; cook, stirring constantly, 1 minute. Add squash and broth to pot; increase heat to high, and bring to a boil. Reduce heat to medium-low; simmer, uncovered, until squash is extremely soft, 30-35 minutes.
  • Puree soup in pot using an immersion blender (or puree in batches in a regular blender); stir in orange juice and garnish with chives.
  • Serving size: 1 cup