Natalie's
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orchid island oranges

Nourishing the Next Generation Of Environmental Stewards As the 2023 Sponsor

Nourishing the Next Generation Of Environmental Stewards As the 2023 Sponsor

Carrot Ginger Turmeric and Butternut Squash Soup

Ingredients

10oz Natalie’s Carrot Ginger Turmeric juice
2 cups vegetable broth
10oz bag steamable butternut squash cubes
1 tbsp olive oil
2 tsp salt
1 tsp pepper
1 yellow onion, minced
2 cloves garlic, minced
1 tsp dried sage
Heavy cream for garnish

Directions

1. Steam the bag of butternut squash according to the package directions.
2. In a pot over medium high heat, heat the olive oil and saute the diced onion for 3-5 minutes.
3. Add the garlic and continue cooking for 1 more minute.
4. Add the steamed squash, carrot ginger turmeric juice, vegetable broth, salt, pepper, and sage.
5. Bring to a boil then reduce to medium low heat and cook for 5-7 minutes.
6. Using an immersion blender (or carefully add the mixture to a blender) and blend until it is smooth.
7. Serve topped with a drizzle of heavy cream and enjoy.