Appetizers / Soups / Salads

Butternut Squash Soup with Ginger takes 10 minutes to prepare.

Butternut Squash Soup with Ginger takes 60 minutes to cook.

Butternut Squash Soup with Ginger makes 6 servings.

The ingredients for Butternut Squash Soup with Ginger are:

2 butternut squash,halved lengthwise and seeded. about 4-5 lbs total or 6 cups cooked and cubed squash
2 Tb olive oil
2 cups thinly chipped onions
1 Tb brown sugar
2 tsp fresh ginger minced
2 garlid cloves, minced
1/2 cinnamon stick
5 cups or more low sodium chicken broth
sea salt and pepper to taste
chopped fresh parsley for garnish

Here is how you make Butternut Squash Soup with Ginger:

Preheat oven to 375. oil baking sheet. place squash cut sice down on backing sheet. Bake until squash is soft. about 45-50 min. rmove peel and cut squash in 2 in cubes. Set aside. Heat oil in large pot over med heat. mix in onion, brown sugar, ginger, garlic and cinnamon. Cover and cook until onion is tender about 15 mon. Add squash and 5 cups chicken broth. Bring to boil and heat on med low for 10 min. Discard cinnamon. Working in batches, puree soup in blender or food processor until smooth.Return to pot and season with sea salt and pepper to taste. Bring to simmer, thinning soup with more chicken broth if needed. Ladle into bowls and sprinkle with chopped fresh parsley to serve. Number of Servings: 6Recipe submitted by SparkPeople user MWILLIS61.

The nutritional information for Butternut Squash Soup with Ginger is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 164.6

• Total Fat: 4.9 g
• Cholesterol: 0.0 mg
• Sodium: 520.2 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 7.2 g
• Protein: 4.6 g