Appetizers / Soups / Salads

Gingered Butternut Squash Soup takes 60 minutes to prepare.

Gingered Butternut Squash Soup takes 30 minutes to cook.

Gingered Butternut Squash Soup makes 8 servings.

The ingredients for Gingered Butternut Squash Soup are:

2 lg butternut squashes (6 lbs total or 12 cups cubed)
2 c chopped onions
3 T fresh grated ginger
1/2 cinnamon stick
1-2 t cumin
2 t red curry paste
4 cloves chopped garlic
8 c chicken stock or broth (I use salt free)
2 T vegetable oil

Here is how you make Gingered Butternut Squash Soup:

Preheat stove to 375. Line baking pan with tinfoil and spray with Pam. Cut squash in half, scoop out seeds and place cut side down. Roast for 50-60 minutes.Meanwhile, chop onions, garlic, ginger & apple. Put oil in heavy pot and add aromatics and spices. Saute til onions soft (10-15 min). Add squash (just scoop it out and discard the skin) and chicken broth. Bring to boil and reduce heat to medium low. Cover and simmer 10 minutes. Puree with immersion blender. Cover and simmer the pureed broth for another 10 minutes. Season with salt and pepper to taste.I like to serve this with a disk or two of goat cheese and some chopped cilantro. Other toppings could be sour cream, parsley or chives, creme fraiche, etc. Freezes great. Serving Size: Makes 8 2-cup servings. Number of Servings: 8Recipe submitted by SparkPeople user EXENEC.

The nutritional information for Gingered Butternut Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 211.2

• Total Fat: 4.3 g
• Cholesterol: 0.0 mg
• Sodium: 230.1 mg
• Total Carbs: 40.2 g
• Dietary Fiber: 10.2 g
• Protein: 7.3 g

The dietary needs meet for Gingered Butternut Squash Soup is Low Fat