Ginger Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 99.0
- Total Fat: 2.8 g
- Cholesterol: 10.4 mg
- Sodium: 112.1 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 3.9 g
- Protein: 1.7 g
View full nutritional breakdown of Ginger Butternut Squash Soup calories by ingredient
Introduction
Adapted from a friend's recipe. The original called for 1 cup of heavy cream and no milk. It also called for 1/8 cup maple syrup and no honey. Adapted from a friend's recipe. The original called for 1 cup of heavy cream and no milk. It also called for 1/8 cup maple syrup and no honey.Number of Servings: 8
Ingredients
-
1 large or 2 small butternut squashes, peeled and cubed (4-5 cups cubed)
1onion coarsely chopped
2 tbsp vegetable broth powder (or use broth in place of water below)
1 thumb sized piece of ginger root peeled and sliced
water
1/4 cup heavy cream
1/4 cup milk
1 Tbsp honey (original recipe calls for maple syrup)
Directions
Peel and cube squash
Chop onion
Add squash, onion and ginger to medium pot (3 qt)
Add water/broth to fill the pot 3/4 full
Add vegetable broth/bullion and cook until squash is very tender
Add honey while squash is cooking.
Add cream, milk and pepper.
Use a blender (hand is easiest) to puree.
Using a 2 quart pot, I have to add additional water as the squash is cooking. I ended up with about 8 cups
Number of Servings: 8
Chop onion
Add squash, onion and ginger to medium pot (3 qt)
Add water/broth to fill the pot 3/4 full
Add vegetable broth/bullion and cook until squash is very tender
Add honey while squash is cooking.
Add cream, milk and pepper.
Use a blender (hand is easiest) to puree.
Using a 2 quart pot, I have to add additional water as the squash is cooking. I ended up with about 8 cups
Number of Servings: 8