Carrot and squash ginger soup

By Sugar Free Team on

Soup doesn’t have to be high in fat to be satisfying. Perfect for a chilly fall evening, this healthy recipe is sure to warm up your whole family. This quick and easy soup feels like indulgence, but without the guilt, so eat up!


  • 2 tsp olive oil
  • 2 cups baby carrots packaged
  • 1 large onion chopped
  • 2 tbsp ginger minced
  • 1 clove garlic minced
  • 1 lb butternut squash peeled, cubed
  • 1 apple Granny Smith, peeled, cored and chopped
  • 2 tsp lemon juice
  • 4 cups chicken broth or vegetable broth, no sodium added


  1. In large saucepan heat oil over medium heat.
  2. Cook carrots, onion, ginger and garlic, stirring until softened, about 6 minutes.
  3. Stir in squash, apple, lemon juice, salt and pepper; cook, stirring for 2 minutes.
  4. Add broth and bring to boil. Reduce heat, cover and simmer, stirring occasionally until tender, 25 to 30 minutes.
  5. Puree using immersion blender or in batches with a blender.

Recipe courtesy of Half Your Plate, a healthy living initiative that empowers Canadians of all ages to eat more fruits and vegetables.