Appetizers / Soups / Salads

Roasted Butternut Squash and Ginger Soup is for Soup.

Roasted Butternut Squash and Ginger Soup takes 60 minutes to prepare.

Roasted Butternut Squash and Ginger Soup takes 30 minutes to cook.

Roasted Butternut Squash and Ginger Soup makes 6 servings.

The ingredients for Roasted Butternut Squash and Ginger Soup are:

1 butter nut squash
1 small apple peeled and diced
2-3 tbsp of fresh ginger, grated
3-4 c chicken stock
1/2 onion, chopped
1 clove of garlic, minced
1 bay leaf
2 tbsp olive oil, divided
Salt and pepper to taste

Here is how you make Roasted Butternut Squash and Ginger Soup:

Preheat oven to 375* Halve the squash and scoop out the seeds.Drizzle the squash with 1 tbsp of olive oil and sprinkle with salt and pepper. Place cut side down on a pan lined with foil and roast for 30 mins. Flip the squash over and roast cut side up for another 15-30 minutes or until squash is tender and a knife inserted comes out easily.In a large pot on medium heat sautee the onions, apples, garlic, and bay leaf until the onions and apples are soft. Stir in the 2-3 tbsp of grated ginger (depends on how much ginger flavor you want).Pour in the 3 cups of chicken stock and scoop the squash out of the skin and add it to the pot. Simmer for 10-15 minutes.Remove the bay leaf and, using an immersion blender, blend the soup until smooth and velvety. If it's too thick, add more broth.Serve as an appetizer or as a main course with salad and fresh baked bread.Serves 5-6 people. Nutrition includes 2 tbsp of olive oil, 4 cups of stock, 3 c of butternut squah, and is 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user STARLITSHADOWS.

The nutritional information for Roasted Butternut Squash and Ginger Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 102.7

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 104.1 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 3.0 g
• Protein: 4.2 g

The dietary needs meet for Roasted Butternut Squash and Ginger Soup is Low Fat