For 4 Servings:
1 tbs olive oil
1 medium onion, chopped
1 tbs fresh ginger, minced
2 garlic cloves, minced
3 cups of butternut squash, diced
2 medium carrots, diced
4 cups of vegetable broth (1/2 ‘Rapunzel bouillon cube in water)
1/4 cup orange juice
4 dollops of vegan sour cream, (trans fat free)
Heat the oil in a skillet and saute onion and garlic until transparent. Add the ginger, garlic and the squash and carrot cubes and sauté for abt. 8 min.
Add four cups of light broth, bring to a boil and then simmer for 20 minutes, until squash is tender. Mash the cooked vegetables in a blender and add back to the soup. Finalize the soup with lemon juice. Let sit for some time to cool and settle.
Serve with a garnish of vegan sour cream on top of each bowl. ©Mighty Forks 2011