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Ginger-Squash Soup

Makes: 4 servings
Serving size: 1 cup
Prep 20 mins Cook 20 mins
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 (g) 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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