Vegan Carrot-Butternut Squash Soup

• 6 tablespoons cold-pressed olive oil
• 1 medium white onion, chopped
• 1/2 butternut squash - peeled, seeded, and cubed
• 6 large carrots, peeled and chopped
• 6 cups water
• 2 cubes vegetable bouillon
• 2 teaspoons diced ginger
• 6 thin strips orange zest
• salt and ground black pepper to taste

1. Heat olive oil in a soup pot over medium-low heat and saute onion, stirring occasionally, until soft, about 5 minutes. Add butternut squash and carrots; cook and stir for a few minutes. Do not let the onions brown.
2. Add water, vegetable bouillon, ginger, and orange zest to the pot. Increase heat to medium and slowly bring to a simmer. Cover and cook until carrots soften, about 20 minutes.
3. Remove orange zest strips and discard. Blend soup into a smooth puree using an immersion blender. Season with salt and pepper.

coldpressed olive oil, white onion, carrots, water, vegetable bouillon, ginger, thin strips orange zest, salt

Taken from www.allrecipes.com/recipe/265540/vegan-carrot-butternut-squash-soup/ (may not work)