Appetizers / Soups / Salads

carrot and butternut squash ginger soup is for Soup.

carrot and butternut squash ginger soup takes 5 minutes to prepare.

carrot and butternut squash ginger soup takes 70 minutes to cook.

carrot and butternut squash ginger soup makes 4 servings.

The ingredients for carrot and butternut squash ginger soup are:

Onions, raw, 1 medium (2-1/2" dia)
Garlic, 3 cloves
Ginger Root, 6 tsp
Carrots, raw, 8 medium
Butternut Squash, 2 cup, cubes
chicken broth - fat free & low sodium, 3.5 cup
Water, 1 cup
Olive oil, 1 Tablespoon

Here is how you make carrot and butternut squash ginger soup:

Roast butternut squash and carrots in a 400F oven. The butternut squash will likely need more time than the carrots, about 45-50min for the squash, only about 30min for the carrots. Meanwhile, chop onion and mince garlic. Peel and cut ginger into pieces. In a large sauce pan (with a lid) sautee the onions and garlic in the olive oil, add the chicken broth and water. When they are ready add the carrots and butternut squash and ginger. Bring to a boil and simmer until everything is soft enough to puree.Use a hand blender to smooth the mixture, add more water if desired.Serving Size: 4 - one cup (and a bit) bowls.Number of Servings: 4Recipe submitted by SparkPeople user THE_JENCH.

The nutritional information for carrot and butternut squash ginger soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 150.4

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 678.7 mg
• Total Carbs: 27.0 g
• Dietary Fiber: 7.0 g
• Protein: 5.2 g