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Ginger-Squash Soup
Ingredients
- 1/2 cup chopped onion
- 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)
- Servings Per Recipe 4,
- cal. (kcal) 122,
- Fat, total (g) 3,
- sat. fat (g) 0,
- carb. (g) 23,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 7,
- pro. (g) 5,
- vit. A (IU) 2867,
- vit. C (mg) 25,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- sodium (mg) 772,
- Potassium (mg) 838,
- calcium (mg) 71,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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