- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 102.7
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 104.1 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.0 g
- Protein: 4.2 g
Roasted Butternut Squash and Ginger SoupSubmitted by: STARLITSHADOWS
IntroductionThis soup once blended is thick and velvety. You'll never believe there's no heavy cream in it! This soup once blended is thick and velvety. You'll never believe there's no heavy cream in it!
1 butter nut squash
1 small apple peeled and diced
2-3 tbsp of fresh ginger, grated
3-4 c chicken stock
1/2 onion, chopped
1 clove of garlic, minced
1 bay leaf
2 tbsp olive oil, divided
Salt and pepper to taste
Halve the squash and scoop out the seeds.
Drizzle the squash with 1 tbsp of olive oil and sprinkle with salt and pepper. Place cut side down on a pan lined with foil and roast for 30 mins. Flip the squash over and roast cut side up for another 15-30 minutes or until squash is tender and a knife inserted comes out easily.
In a large pot on medium heat sautee the onions, apples, garlic, and bay leaf until the onions and apples are soft. Stir in the 2-3 tbsp of grated ginger (depends on how much ginger flavor you want).
Pour in the 3 cups of chicken stock and scoop the squash out of the skin and add it to the pot. Simmer for 10-15 minutes.
Remove the bay leaf and, using an immersion blender, blend the soup until smooth and velvety. If it's too thick, add more broth.
Serve as an appetizer or as a main course with salad and fresh baked bread.
Serves 5-6 people. Nutrition includes 2 tbsp of olive oil, 4 cups of stock, 3 c of butternut squah, and is 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user STARLITSHADOWS.