Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 95.5
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 280.0 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 0.3 g
- Protein: 1.5 g
View full nutritional breakdown of Butternut Squash Soup calories by ingredient
Introduction
Warm and satisfying on a chilly day, and it makes great leftovers! This is adapted from the Joy of Cooking. It's a great soup, the ginger adds a great kick! The biggest change I've made is the Bouillon. Use a brand that doesn't have salt if you're watching your sodium intake. Add a dash of salt if you need. Warm and satisfying on a chilly day, and it makes great leftovers! This is adapted from the Joy of Cooking. It's a great soup, the ginger adds a great kick! The biggest change I've made is the Bouillon. Use a brand that doesn't have salt if you're watching your sodium intake. Add a dash of salt if you need.Number of Servings: 10
Ingredients
-
1 med-lg butternut squash
1.5 cubes vegetable bouillon (6 cups veggie stock, separated)
2 med-lg leeks, white parts only, chopped
4 tsp minced ginger
3 Tbsp Olive Oil
Directions
Preheat the oven to 400 degrees.
Cut squash in half length-wise, and scoop out seeds (you can bake them with the squash, and sprinkle them on top as a garnish...or nibble on them as an appetizer!). Wrap each half in aluminum foil and place on a baking sheet. Bake for 40-50 minutes, or until thoroughly baked. If you poke it with a fork, the fork should not meet with much resistance. Once the squash is done baking. Allow it to cool for 10 minutes.
While the squash is baking...
Chop leeks and mince ginger. Heat a pan at medium-high, and add olive oil. Saute leeks and ginger in olive oil until leeks are translucent and slimy. Your kitchen will smell amazing!
Boil 6 cups of water. Add 3 bouillon cubes.
Once the squash is ready, add 4 cups of broth to the sauted leeks and ginger. Scoop out the now-cooled squash, and add it to the pot. Heat on medium for 10-20 minutes, stirring continuously. Try to break up any big chunks of squash with your spoon.
Once heated through and well mixed, turn off the heat. Puree soup one to two cups at a time in a blender (or all at once if you have an immersion blender). After the soup has been blended, heat on low until soup is warm.
Serve with baked squash seeds, a scoop of yogurt, or parsley as garnish (not included in nutritional count).
Makes about 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user OUTOFTHEBOX.
Cut squash in half length-wise, and scoop out seeds (you can bake them with the squash, and sprinkle them on top as a garnish...or nibble on them as an appetizer!). Wrap each half in aluminum foil and place on a baking sheet. Bake for 40-50 minutes, or until thoroughly baked. If you poke it with a fork, the fork should not meet with much resistance. Once the squash is done baking. Allow it to cool for 10 minutes.
While the squash is baking...
Chop leeks and mince ginger. Heat a pan at medium-high, and add olive oil. Saute leeks and ginger in olive oil until leeks are translucent and slimy. Your kitchen will smell amazing!
Boil 6 cups of water. Add 3 bouillon cubes.
Once the squash is ready, add 4 cups of broth to the sauted leeks and ginger. Scoop out the now-cooled squash, and add it to the pot. Heat on medium for 10-20 minutes, stirring continuously. Try to break up any big chunks of squash with your spoon.
Once heated through and well mixed, turn off the heat. Puree soup one to two cups at a time in a blender (or all at once if you have an immersion blender). After the soup has been blended, heat on low until soup is warm.
Serve with baked squash seeds, a scoop of yogurt, or parsley as garnish (not included in nutritional count).
Makes about 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user OUTOFTHEBOX.