Carrot Soup Infused With Butternut Squash

Directions

1. 1
   In a large pot add the broth, carrots, squash, apple, onion, celery, salt, pepper, coriander, chili powder and ginger.
2. 2
   Let simmer on medium low for about 20 minutes or until the carrots and butternut squash are soft.
3. 3
   Remove from heat and let cool 5 minutes then puree until smooth.
4. 4
   Garnish with croutons, sour cream and freshly chopped parsley or sage leaves. If vegan, choose vegan sour cream.*Note: Chop all the vegetables ahead of time for a quick cooked meal in as little as 20 minutes.