Ginger Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2ea butternut squash (about 4.75 lbs total, halved lengthwise, seeded2 tbs vegetable oil2 cup Yellow onion thinly sliced1 tbs golden brown sugar2 tsp fresh ginger, minced2 ea garlic clove, coarsely chopped1/2 ea cinnamon stick5 cup chicken brothfresh parsley chopped for garnishsalt and pepper to taste
1. Preheat oven to 375 degrees.
2. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes.
3. Using paring knife, remove peel from squash; discard peel. Cut squash into 2 inch pieces.
4. Heat oil in heavy, large pot over medium low heat.
5. Mix onion, brown sugar, ginger, garlic, and cinnamon.
6. Cover pot and cook until onion is tender, about 15 minutes.
7. Add squash and five cups chicken broth. Bring to boil. Cover and simmer 10 minutes; discard cinnamon.
8. Working in batches, puree soup in blender. Return to pot.
9. Season soup with salt and pepper. Bring to simmer.
10. Ladel into bowls. Sprinkle with parsley and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEFFY12.
2. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes.
3. Using paring knife, remove peel from squash; discard peel. Cut squash into 2 inch pieces.
4. Heat oil in heavy, large pot over medium low heat.
5. Mix onion, brown sugar, ginger, garlic, and cinnamon.
6. Cover pot and cook until onion is tender, about 15 minutes.
7. Add squash and five cups chicken broth. Bring to boil. Cover and simmer 10 minutes; discard cinnamon.
8. Working in batches, puree soup in blender. Return to pot.
9. Season soup with salt and pepper. Bring to simmer.
10. Ladel into bowls. Sprinkle with parsley and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEFFY12.
Nutritional Info Amount Per Serving
- Calories: 175.0
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 500.2 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 8.4 g
- Protein: 5.1 g
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