Butternut Squash, Carrot and Ginger Soup Recipe

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.               

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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

Makes 18 servings.

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