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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 99.0
  • Total Fat: 2.8 g
  • Cholesterol: 10.4 mg
  • Sodium: 112.1 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 3.9 g
  • Protein: 1.7 g

View full nutritional breakdown of Karin's Ginger Butternut Squash Soup calories by ingredient
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Karin's Ginger Butternut Squash Soup

Submitted by: SNOWHIT

Introduction

Adapted from a friend's recipe. The original calls for 1/2 cup heavy cream and no milk. It also calls for 1/8 cup maple syrup and no honey. Adapted from a friend's recipe. The original calls for 1/2 cup heavy cream and no milk. It also calls for 1/8 cup maple syrup and no honey.
Number of Servings: 8

Ingredients

    1 large or 2 small butternut squashes, peeled and cubed (4-5 cups cubed)
    1onion coarsely chopped
    2 tbsp vegetable broth powder (or use broth in place of water below)
    1 thumb sized piece of ginger root peeled and sliced
    water
    1/4 cup heavy cream
    1/4 cup milk
    1 Tbsp honey
    black pepper

Directions

Peel and cube squash
Chop onion
Add squash, onion and ginger to medium pot (3 qt)
Add water/broth to fill the pot 3/4 full
Add vegetable broth/bullion and cook until squash is very tender
Add honey while squash is cooking.
Add cream, milk and pepper.
Use a blender (hand is easiest) to puree.

I have to add additional water as the squash is cooking. I ended up with 8 cups of finished soup.

Number of Servings: 8

Recipe submitted by SparkPeople user WHITNEYBROOK.






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