Appetizers / Soups / Salads

Butternut Carrot Ginger Soup takes several minutes to prepare.

Butternut Carrot Ginger Soup takes several minutes to cook.

Butternut Carrot Ginger Soup makes 9 servings.

The ingredients for Butternut Carrot Ginger Soup are:

3 cup, cubes Butternut Squash
6 large (7-1/4" to 8-1/2" long) Carrots, raw
4 clove Garlic
0.15 cup slices (1" dia) Ginger Root
4 cup Chicken stock, home-prepared
2 tbsp Extra Virgin Olive Oil

Here is how you make Butternut Carrot Ginger Soup:

InstructionsCover the bottom of a large stock/soup pot with oil and add diced onion and a bit of salt on low heat. Cook 5-10 minutes until the onion becomes translucent. Add garlic and ginger with salt and pepper to taste and cook another 5 min so the flavors blend. Peel, seed and cut the butternut squash into large chunks. Wash and cut the carrots into large chunks as well. Add the stock to the soup pot, then the carrots and squash, then add water to barely cover the vegetables. Bring to a boil and then simmer until the carrots are tender. Using a potato masher, crush the cooked veg then blend to your preference. I usually like to blend half leaving some of the mashed carrots and squash for some texture. At this point you can stir in something creamy if desired. I used about half a can of coconut milk recently and thought it was perfect. If using sour cream, add it into the serving bowl as a garnish.Serving Size: 9 1 cup servings Number of Servings: 9Recipe submitted by SparkPeople user STRUGGS.

The nutritional information for Butternut Carrot Ginger Soup is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 115.3

• Total Fat: 4.6 g
• Cholesterol: 3.2 mg
• Sodium: 189.0 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 3.4 g
• Protein: 3.9 g