Curried Ginger Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 130.2
  • Total Fat: 3.4 g
  • Cholesterol: 3.6 mg
  • Sodium: 541.0 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 4.6 g
  • Protein: 4.7 g

View full nutritional breakdown of Curried Ginger Butternut Squash Soup calories by ingredient
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Number of Servings: 8


    Olive Oil, 1 tbsp
    Onions, raw, 1 cup, chopped
    Garlic, 3 clove
    Ginger Root, 3 tsp
    Curry powder, 1 tbsp
    Salt, 1 tsp
    Pepper, black, 1 tsp
    Butternut Squash, 4 cup, cubes
    Apple, Gala (medium), 1 serving
    Pumpkin, cooked, 1 cup, mashed
    Chicken stock, home-prepared, 4 cup


Cook onions in olive oil until translucent. Grate garlic and ginger into pan. Add spices and cook until aromatic (30 sec) add 1 cup of stock. Transfer to crockpot. Add peeled and cubed squash and rest of stock. Cook for 1 hr on high, then 4 hours on low in crockpot. Use an immersion blender or blend in small batches in blender.

Serving Size: Makes about 8 1 cup servings

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