Ginger Carrot Squash Soup

For a healthy and delicious dinner to warm you on a chilly autumn night, try nutritionist Keri Glassman's ginger carrot squash soup!

Servings: 2

Cooking time: 20 minutes


  • 1 cup carrots, chopped
  • 1 cup butternut squash, chopped
  • 1/2 small onion, peeled and chopped
  • 1-inch cube of fresh ginger root
  • 1 tablespoon coconut oil
  • 2 cups vegetable or chicken broth
  • Salt and pepper, to taste
  • Dash of parsley to garnish


  • Saute carrots, butternut squash and onion with coconut oil in a saute pan until fully cooked (about 10 minutes).
  • Place all ingredients in a blender.
  • Blend until all ingredients are mixed well.
  • Add salt and pepper to taste, and sprinkle parsley on top.

For more of Keri's healthy and delicious recipes, visit her website.