Bright & delicious. This PCOS-friendly puree ticks off your Vitamin A & C needs.
Butternut Carrot Soup
Description
Fall is upon us. At least it will feel like it is whenever you throw together this gorgeous and healthful bright orange soup. Pay attention to the fat-free and unsweetened products to be sure your calories are accurate. The pumpkin seeds and coconut milk dollop on top give a luxurious finish. Enjoy!
Ingredients
Instructions
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Soak cashews in a small bowl filled with water.
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Heat oil in a large pot over medium heat. Add onion and cook until transparent.
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Add squash, carrots, and ginger, mix to coat.
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Pour in the broth and bring to a boil. Cover and simmer for 40 minutes.
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Let cooked vegetables cool slightly. Add soaked cashews (discard water) and blend using either a hand blender or place it in the blender to make a smooth soup.
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Season to taste and heat it up.
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Place soup into a bowl, top with coconut milk and pumpkin seeds. Enjoy!
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 274kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 3g15%
- Sodium 1841mg77%
- Potassium 1112mg32%
- Total Carbohydrate 27g9%
- Dietary Fiber 4g16%
- Sugars 14g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Works with fresh or frozen squash.
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