Carrot and Squash Ginger Soup

Ready in
53 min
This soul satisfying soup freezes beautifully so go ahead and make a few batches!

Serving Size


Estimated Cost*


Per Serving

Prep Time

15 min

Cooking Time

38 min

Price/Availability Effective Date: February 10, 2014


2 tsp Olive Oil
2 cups Baby Carrots
1 Onion large, chopped
2 tbsp Ginger
1 clove Garlic minced
1 lb Butternut squash peeled, cubed
1 Granny Smith Apples peeled, cored and chopped
2 tsp Lemon Juice
4 cups Reduced sodium chicken broth or vegetable broth


  1. 1. In large saucepan heat oil over medium heat; cook carrots, onion, ginger and garlic, stirring, until softened, about 6 minutes.
  2. Stir in squash, apple, lemon juice, salt and pepper; cook, stirring for 2 minutes. Add broth and bring to boil. Reduce heat, cover and simmer, stirring occasionally until tender, 25 to 30 minutes.
  3. Puree using immersion blender or in batches with a blender.
  4. Garnish Tip:Top with thinly sliced Granny Smith apple, sage leaves, shaved Parmesan cheese, grated carrot or a drizzle of olive oil.

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or for availability.

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