This side-dish squash soup recipe makes 12 servings, ideal to serve a crowd, the family, or when planning to have leftovers.

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Ingredients

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Directions

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  • Halve squash and remove seeds. Place squash halves, cut sides down, on a baking dish. Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Bake, covered, 20 to 25 minutes or until squash is tender.

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  • Scoop squash pulp out of the peel using a spoon; discard peel. Place pulp in batches in a blender container or food processor bowl. Cover and blend or process until squash is smooth, adding some of the chicken broth if the mixture is too thick.

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  • Stir together pureed squash and remaining chicken broth in a large saucepan. Stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling. Reduce heat and stir in half-and-half or light cream. Heat through, but do not boil. If desired, garnish each serving with sour cream and thyme sprigs.

Nutrition Facts

142 calories; 4 g total fat; 2 g saturated fat; 11 mg cholesterol; 491 mg sodium. 24 g carbohydrates; 4 g fiber; 5 g protein; 175 RE vitamin a; 20 mg vitamin c; 111 mg calcium; 2 mg iron;

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