carrot & butternut squash ginger soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 150.4
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 678.7 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 7.0 g
  • Protein: 5.2 g

View full nutritional breakdown of carrot & butternut squash ginger soup calories by ingredient
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Number of Servings: 4


    Onions, raw, 1 medium (2-1/2" dia)
    Garlic, 3 cloves
    Ginger Root, 6 tsp
    Carrots, raw, 8 medium
    Butternut Squash, 2 cup, cubes
    chicken broth - fat free & low sodium, 3.5 cup
    Water, 1 cup
    Olive oil, 1 Tablespoon


Roast butternut squash and carrots in a 400F oven. The butternut squash will likely need more time than the carrots, about 45-50min for the squash, only about 30min for the carrots.

Meanwhile, chop onion and mince garlic. Peel and cut ginger into pieces. In a large sauce pan (with a lid) sautee the onions and garlic in the olive oil, add the chicken broth and water. When they are ready add the carrots and butternut squash and ginger. Bring to a boil and simmer until everything is soft enough to puree.

Use a hand blender to smooth the mixture, add more water if desired.

Serving Size: 4 - one cup (and a bit) bowls.

Number of Servings: 4

Recipe submitted by SparkPeople user THE_JENCH.

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