Ginger Butternut Squash Soup

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Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Ginger Butternut Squash Soup calories by ingredient

Minutes to Prepare: 20

Minutes to Cook: 90

Number of Servings: 6

Ingredients

2ea butternut squash (about 4.75 lbs total, halved lengthwise, seeded

2 tbs vegetable oil

2 cup Yellow onion thinly sliced

1 tbs golden brown sugar

2 tsp fresh ginger, minced

2 ea garlic clove, coarsely chopped

1/2 ea cinnamon stick

5 cup chicken broth

fresh parsley chopped for garnish

salt and pepper to taste

Directions

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.