Butternut Squash, Carrot and Ginger Soup

• 1 cup(s) chopped white onion
• 2 tablespoon(s) extra-virgin olive oil
• 2 cup(s) carrots, chopped
• 1 teaspoon(s) fresh ginger, minced
• 9 cup(s) butternut squash, cubed
• 10 cup(s) water
• 6 tablespoon(s) low-sodium vegetarian vegetable base without MSG

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Directions

1. In a stock pot, saute onion in olive oil over low heat until transparent.
2. Add carrots and saute 10 minutes.
3. Add ginger and saute 2 minutes.
4. Add butternut squash, water, and vegetable base and bring to a boil.
5. Turn heat to medium low and simmer for 45 minutes.
6. Puree with a handheld vertical blender until smooth and serve.
   
   Recipe developed by Cleveland Clinic Lifestyle 180 program

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