Ginger Butternut Squash Soup

Ginger Butternut Squash Soup

4.8 of 5 (4)
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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
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Number of Servings: 6


    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


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.

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Member Ratings For This Recipe

  • Incredible!
    I love this ginger butternut squash soup recipe! Delicious! - 3/14/20

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  • Very Good
    Really tasty on a cold autumn day! - 11/10/19

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  • Incredible!
    Delicious! I've also had this with apple in it as well. - 3/16/18

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  • Incredible!
    This is really delicious. Flavorful and ginger-y - 10/25/15

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