Ginger-Squash Soup

This side-dish soup's main ingredient is butternut squash, a heart-healthy vegetable packed with fiber and vitamins.

Ginger-Squash Soup + enlarge image
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4 users rated this recipe an average rating of 3.0
Makes:
4 servings
Serving Size:
1 cup
Prep:
20 mins
Cook:
20 mins
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Ginger-Squash Soup

Ingredients
1/2
2
teaspoons canola or olive oil
2
cloves garlic, minced
2
pounds buttercup squash, peeled and cut into 1-inch pieces (4 cups)
2
14 ounce can reduced-sodium chicken broth or vegetable broth*
4
teaspoons grated fresh ginger
1/2
teaspoon salt*
 
Pinch cayenne pepper
1
medium apple, cored and chopped (optional)

Directions

  1. In a large saucepan, cook onion in hot oil 3 minutes stirring occasionally. Stir in garlic; cook and stir 1 minute more.
  2. Stir in squash, chicken broth, ginger, salt and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until squash is very tender. Cool slightly.
  3. Transfer one-third of the soup mixture to a blender or food processor. Cover and blend or process until smooth. Repeat with remaining soup. Return mixture to saucepan; heat through.
  4. Ladle soup into bowls. If deisred, top with chopped apples.

From the Test Kitchen

*TEST KITCHEN TIP:

If using vegetable broth, omit the salt.

Nutrition Facts

(Ginger-Squash Soup)
    Per serving:
  • 122 kcal cal.,
  • 3 g fat
  • (0 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 772 mg sodium,
  • 23 g carb.,
  • 4 g fiber,
  • 7 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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