Appetizers / Soups / Salads

Harvest Ginger Butternut Squash Soup is for Soup.

Harvest Ginger Butternut Squash Soup takes 30 minutes to prepare.

Harvest Ginger Butternut Squash Soup takes 35 minutes to cook.

Harvest Ginger Butternut Squash Soup makes 10 servings.

The ingredients for Harvest Ginger Butternut Squash Soup are:

1 cup onions, chopped
Non-stick cooking spray
4 cups butternut squash cubed
1 cup cauliflower cut into flowerettes
1 cup baby portobello mushrooms, halved
1 cup celery, diced
2 yukon gold potatoes, quartered
2 grannie smith applies, peeled and quartered
8 cups low-fat chicken broth
1 tablespoon ginger or to taste
1 tsp. ground pepper or to taste
1 cup fat-free half and half

Here is how you make Harvest Ginger Butternut Squash Soup:

Spray a dutch oven with cooking spray. Add onions and celery and cook until softened. Add remaining ingredients to ginger (wait to add this). Bring to a boil, reduce heat, cover and simmer for 30-45 minutes or until apples, potatoes and squash are soft. Puree soup either in batches in a food processor or with a submersible emulsifier until smooth. Add ginger and pepper to taste. At the very end, stir in fat-free half and half and serve.Serving Size: 10 1 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user LEARNPATH10.

The nutritional information for Harvest Ginger Butternut Squash Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 106.5

• Total Fat: 0.8 g
• Cholesterol: 4.0 mg
• Sodium: 798.4 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 5.0 g
• Protein: 3.4 g

The dietary needs meet for Harvest Ginger Butternut Squash Soup is Vegetarian