Appetizers / Soups / Salads

Butternut Ginger Soup with Salsa garnish is for Soup.

Butternut Ginger Soup with Salsa garnish takes 20 minutes to prepare.

Butternut Ginger Soup with Salsa garnish takes 25 minutes to cook.

Butternut Ginger Soup with Salsa garnish makes 8 servings.

The ingredients for Butternut Ginger Soup with Salsa garnish are:

1621 grams butternut squash, 3 sm-med.
310 grams carrots, 3 med.- lg.
200 grams celery, 3 large stocks
112 grams onion, 1 medium
2 tsp. ginger, fresh grated
1 bay leaf
1 tsp ground nutmeg
1 tsp ground white pepper
1 - 2 cups College Inn Rotisserie Chicken Bold Stock

Salsa
Equal amount of ingredients below
(i.e. 1/2 cup of each)
black beans, cooked fresh or canned
Tomatoes with green chiles fresh or Rotel canned
Corn, fresh or canned

Here is how you make Butternut Ginger Soup with Salsa garnish:

1. In large stock pot, add chicken stock, ginger, nutmeg white pepperand salt. Stir to disolve spices.2. Chop vegetables to similar size, add to stock mixture. Stir vegetables so they are coated with the mixture. (There will be more veges that stock mixture) 3. Add bay leaf. 4. Cook on high until stock starts to boil, turn to low and let vegetables steam until they are cooked. 5. Remove bay leaf. 6. Cut cream cheese in small 1/2" cubes, add to cooked mixture. 7. Use immersion blender or food processer to process cooked mixture. Add more or less broth to achieve desired smooth consistancy. 8. Laddle into soup bowl, add Salsa garnish.Serving Size: Makes 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user LAVALLIERE.

The nutritional information for Butternut Ginger Soup with Salsa garnish is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 142.3

• Total Fat: 3.2 g
• Cholesterol: 10.1 mg
• Sodium: 178.3 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 7.8 g
• Protein: 3.6 g

The dietary needs meet for Butternut Ginger Soup with Salsa garnish is Vegetarian