Appetizers / Soups / Salads

Butternut Squash and Ginger Soup is for Soup.

Butternut Squash and Ginger Soup takes 15 minutes to prepare.

Butternut Squash and Ginger Soup takes 45 minutes to cook.

Butternut Squash and Ginger Soup makes 7 servings.

The ingredients for Butternut Squash and Ginger Soup are:

Flesh of one butternut squash, roasted and peeled (approx. 2 pounds)
Bulb and lower half of one leek
2 cloves garlic
4 cups chicken (or vegetable) broth
Ginger Root (5 slices)
Salt (approx 1/4 tsp) to taste

Here is how you make Butternut Squash and Ginger Soup:

Cut butternut squash into large pieces and roast at 375 degrees until flesh is tender (use a fork to test) or approximately 45 minutes. It may stay somewhat firm and that's OK.Peel squash and cut flesh into cubes.Slice leeks, garlic, and ginger and saute in a non-stick pan. Use a blender to puree the squash and leeks, garlic and ginger mixture. You may need to add liquid to get it to puree (depending on your blender). Add broth as needed. I blend half of the squash at a time, due to the size of my blender, and add half of the chicken broth to each batch of squash to help it puree. Pour the pureed mixture into a pot. Add salt to taste. Bring to the desired serving temperature.Makes 7 one-cup servingsNumber of Servings: 7Recipe submitted by SparkPeople user SHRINKINGSIMONE.

The nutritional information for Butternut Squash and Ginger Soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 66.5

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 409.0 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 4.0 g
• Protein: 1.9 g

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