Ginger Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large or 2 small butternut squashes, peeled and cubed (4-5 cups cubed)1onion coarsely chopped2 tbsp vegetable broth powder (or use broth in place of water below)1 thumb sized piece of ginger root peeled and slicedwater1/4 cup heavy cream1/4 cup milk1 Tbsp honey (original recipe calls for maple syrup)
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.
Using a 2 quart pot, I have to add additional water as the squash is cooking. I ended up with about 8 cups
Number of Servings: 8
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.
Using a 2 quart pot, I have to add additional water as the squash is cooking. I ended up with about 8 cups
Number of Servings: 8
Nutritional Info 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
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