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Butternut Squash, Carrot and Ginger Soup Recipe

High in vitamin A, this soup can help even skintone and smooth out wrinkles.

Standout Beauty Nutrient: 9612 IU of Vitamin A, or 190% RDA.

Beauty Benefits:
The butternut squash and carrots both up your vitamin A, which helps your scalp produce healthy oil for shinier hair. You also need vitamin A for skin tissue repair.

Bonus Nutrients:
A great source of vitamin C, potassium and fiber. This soup also has ginger, which has been shown to help with migraine headaches, painful menstrual cramps, indigestion and asthma.               

Thinkstock
Carrots

Ingredients               

  • 2 T extra virgin olive oil
  • 8 oz onion, thinly sliced
  • 2 C peeled and diced carrots (about four medium carrots)
  • 1 tsp minced fresh ginger
  • 9 C peeled, seeded and diced butternut squash (about 3 medium squash, 5½ pounds whole)
  • 10 C water
  • 6 T vegetable soup base (such as Minor’s, Stouffer’s or Penzeys)
  • Pinch cayenne pepper (optional)   

Preparation                   

  • In cook pot, sauté onion in olive oil on low flame until transparent.
  • Add carrots and sauté 10 minutes. Add ginger and sauté two minutes.
  • Add butternut squash, water, vegetable soup base and bring to a boil.
  • Turn heat to medium low heat and simmer for 45 minutes. Puree with a stick blender until smooth and serve.                               
Calorie CountRecipe Info Provided by CalorieCount.com
Recipe Info Provided by CalorieCount.com

Makes 18 servings.


Courtesy of Lifestyle 180. This is a Go! Food, which meets beautifying nutritional criteria. 

Standout Beauty Nutrient: 9612 IU of Vitamin A, or 190% RDA.

Beauty Benefits:
The butternut squash and carrots both up your vitamin A, which helps your scalp produce healthy oil for shinier hair. You also need vitamin A for skin tissue repair.

Bonus Nutrients:
A great source of vitamin C, potassium and fiber. This soup also has ginger, which has been shown to help with migraine headaches, painful menstrual cramps, indigestion and asthma.               

Thinkstock
Carrots

Ingredients               

  • 2 T extra virgin olive oil
  • 8 oz onion, thinly sliced
  • 2 C peeled and diced carrots (about four medium carrots)
  • 1 tsp minced fresh ginger
  • 9 C peeled, seeded and diced butternut squash (about 3 medium squash, 5½ pounds whole)
  • 10 C water
  • 6 T vegetable soup base (such as Minor’s, Stouffer’s or Penzeys)
  • Pinch cayenne pepper (optional)   

Preparation                   

  • In cook pot, sauté onion in olive oil on low flame until transparent.
  • Add carrots and sauté 10 minutes. Add ginger and sauté two minutes.
  • Add butternut squash, water, vegetable soup base and bring to a boil.
  • Turn heat to medium low heat and simmer for 45 minutes. Puree with a stick blender until smooth and serve.                               
Calorie CountRecipe Info Provided by CalorieCount.com
Recipe Info Provided by CalorieCount.com

Makes 18 servings.


Courtesy of Lifestyle 180. This is a Go! Food, which meets beautifying nutritional criteria. 

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