Appetizers / Soups / Salads

Butternut squash, ginger and honey soup is for Soup.

Butternut squash, ginger and honey soup takes 10 minutes to prepare.

Butternut squash, ginger and honey soup takes 20 minutes to cook.

Butternut squash, ginger and honey soup makes 6 servings.

The ingredients for Butternut squash, ginger and honey soup are:

2 Chopped Onions
1.5 lb Sweet Potatoes(peeled and chopped)
1 lb Butternut Squash (peeled and chopped)
2 tsp Grated Root Ginger
3 Chicken or vegetable OXO cube
2 tbsp Cumin seeds or ground
Salt and Pepper
1 tbspHoney
1 tbsp Curry Powder
1 tsp Ground ginger
1 Clove garlic crushed

Here is how you make Butternut squash, ginger and honey soup:

Chop the onions quite small and sweat them with a few sprays of Flora fry light and a splash of water. Peel, de-seed and cube the Butternut squash and sweet potatoes and add to the onions along with the ground cumin seeds, curry powder, ground ginger, crushed garlicgrated root ginger and chicken stock cubes. Fry for a minute or so before covering with water from a recently boiled Kettle- you need enough to cover and then around a third again, this should be about 3- 4 pints.Add the honey and simmer for around 15 minute until the potatoes and squash are tender. Season with salt and pepper to taste.Liquidize and serve.Number of Servings: 6Recipe submitted by SparkPeople user JACQUISPARK1.

The nutritional information for Butternut squash, ginger and honey soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 156.4

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 409.9 mg
• Total Carbs: 33.9 g
• Dietary Fiber: 5.7 g
• Protein: 3.1 g

The dietary needs meet for Butternut squash, ginger and honey soup is Low Fat