Butternut Squash and Ginger Soup

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 66.5
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 409.0 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 4.0 g
  • Protein: 1.9 g

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

This is a flavorful, but low-calorie soup, perfect for autumn. The ginger is warming and great for digestion. This is a flavorful, but low-calorie soup, perfect for autumn. The ginger is warming and great for digestion.
Number of Servings: 7

Ingredients

    Flesh of one butternut squash, roasted and peeled (approx. 2 pounds)
    Bulb and lower half of one leek
    2 cloves garlic
    4 cups chicken (or vegetable) broth
    Ginger Root (5 slices)
    Salt (approx 1/4 tsp) to taste

Directions

Cut butternut squash into large pieces and roast at 375 degrees until flesh is tender (use a fork to test) or approximately 45 minutes. It may stay somewhat firm and that's OK.

Peel squash and cut flesh into cubes.

Slice leeks, garlic, and ginger and saute in a non-stick pan.

Use a blender to puree the squash and leeks, garlic and ginger mixture. You may need to add liquid to get it to puree (depending on your blender). Add broth as needed. I blend half of the squash at a time, due to the size of my blender, and add half of the chicken broth to each batch of squash to help it puree.

Pour the pureed mixture into a pot. Add salt to taste. Bring to the desired serving temperature.

Makes 7 one-cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user SHRINKINGSIMONE.

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  • I will be trying this one! Sounds yummy! - 9/25/10

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