Ginger-squash pureed soup
- Number of Servings: 8
Ingredients
3 lbs squash4-5 onions1" ginger root1 T coconut oilsalt & pepper to taste
Chop or slice onion & saute in 1 T coconut oil (or olive oil) and grated ginger unti onion isl translucent. Slice squash in half & add to pot, covering with boiling water. When squash is soft, puree with immersion blender (or in normal blender or food processor). Add salt and pepper and allow to cook a few more minutes for flavors to blend.
Tips: Since everything is pureed anyway, no need to chop anything very fine. I slice the onions thickly in my food processor. I then grate the ginger in the food processor (don't even peel it!). The squash don't need to be chopped much at all, just half thru their thick part so it cooks faster.
Number of Servings: 8
Recipe submitted by SparkPeople user AMAZINGANN.
Tips: Since everything is pureed anyway, no need to chop anything very fine. I slice the onions thickly in my food processor. I then grate the ginger in the food processor (don't even peel it!). The squash don't need to be chopped much at all, just half thru their thick part so it cooks faster.
Number of Servings: 8
Recipe submitted by SparkPeople user AMAZINGANN.
Nutritional Info Amount Per Serving
- Calories: 68.3
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 5.7 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 3.2 g
- Protein: 3.0 g
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