Spiced Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons olive oil 2 garlic cloves, chopped 1 inch fresh ginger, grated (2 tablespoons) 1/2 teaspoons turmeric 1/8 teaspoon cinnamon 1/8 teaspoon cardamom Dash ground cloves 2 carrots, peeled and chopped 1 tart apple, peeled, quartered, and chopped 4 cups chopped butternut squash Coarse salt and pepper
Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.
Cook until vegetables are tender, about 20 minutes. Let cool slightly.
Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user GREGOBR8.
Cook until vegetables are tender, about 20 minutes. Let cool slightly.
Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user GREGOBR8.
Nutritional Info Amount Per Serving
- Calories: 100.2
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 20.5 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 5.3 g
- Protein: 1.5 g
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