Winter calls for soup! Last week I made this super easy and very inexpensive (well under $10) Butternut squash and roasted carrot soup and it was delicious!
I used PC frozen butternut squash (2 bags for $7) which kept the cost super low!
1 bag frozen butternut squash chunks (about 4 cups cubed)
5-6 carrots, chopped into rounds
2-3 cups of organic vegetable broth (depending on the consistency you like for soup)
½ medium onion, sliced
1 tablespoon curry powder
2-3 drops DoTerra Ginger essential oil
Salt and pepper to taste
Preheat oven to 400F
Combine chopped carrots, sliced onion and minced garlic (and fresh butternut squash if not using frozen) in an oven safe dish, toss in olive oil and season with salt and pepper to taste
Place in oven for 30-40 minutes, or until carrots are soft
Dethaw frozen squash according to package directions
When carrots are cooked, empty carrots, garlic and onion into a blender (I use a Vitamix), add squash, vegetable broth, curry powder, salt, pepper and 2-3 drops of Doterra Ginger essential oil (the secret ingredient!).
Blend until you have a consistency you like. Add more broth if you like a thinner soup.
That’s it! Serve warm with a little bit of organic/full fat sour cream :)
I think the ginger oil adds a whole new taste to the soup! Let me know what you think! :)