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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 211.2
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 230.1 mg
  • Total Carbs: 40.2 g
  • Dietary Fiber: 10.2 g
  • Protein: 7.3 g

View full nutritional breakdown of Gingered Butternut Squash Soup calories by ingredient
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Gingered Butternut Squash Soup

Submitted by: EXENEC

Introduction

From Epicurious.com, with some of tweaks. I like to add cumin, curry paste and extra garlic and ginger to give it zip.
It's insanely healthy (low in fat, high in fiber) and tastes rich and decadent.
From Epicurious.com, with some of tweaks. I like to add cumin, curry paste and extra garlic and ginger to give it zip.
It's insanely healthy (low in fat, high in fiber) and tastes rich and decadent.

Number of Servings: 8

Ingredients

    2 lg butternut squashes (6 lbs total or 12 cups cubed)
    2 c chopped onions
    3 T fresh grated ginger
    1/2 cinnamon stick
    1-2 t cumin
    2 t red curry paste
    4 cloves chopped garlic
    8 c chicken stock or broth (I use salt free)
    2 T vegetable oil


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Directions

Preheat stove to 375. Line baking pan with tinfoil and spray with Pam. Cut squash in half, scoop out seeds and place cut side down. Roast for 50-60 minutes.

Meanwhile, chop onions, garlic, ginger & apple. Put oil in heavy pot and add aromatics and spices. Saute til onions soft (10-15 min). Add squash (just scoop it out and discard the skin) and chicken broth. Bring to boil and reduce heat to medium low. Cover and simmer 10 minutes. Puree with immersion blender. Cover and simmer the pureed broth for another 10 minutes. Season with salt and pepper to taste.

I like to serve this with a disk or two of goat cheese and some chopped cilantro. Other toppings could be sour cream, parsley or chives, creme fraiche, etc.

Freezes great.

Serving Size: Makes 8 2-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user EXENEC.






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