Thanksgiving

Ginger Butternut Squash Soup is for Soup.

Ginger Butternut Squash Soup takes 20 minutes to prepare.

Ginger Butternut Squash Soup takes 90 minutes to cook.

Ginger Butternut Squash Soup makes 6 servings.

The ingredients for Ginger Butternut Squash Soup are:

2ea butternut squash (about 4.75 lbs total, halved lengthwise, seeded
2 tbs vegetable oil
2 cup Yellow onion thinly sliced
1 tbs golden brown sugar
2 tsp fresh ginger, minced
2 ea garlic clove, coarsely chopped
1/2 ea cinnamon stick
5 cup chicken broth
fresh parsley chopped for garnish
salt and pepper to taste

Here is how you make Ginger Butternut Squash Soup:

1. Preheat oven to 375 degrees.2. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes.3. Using paring knife, remove peel from squash; discard peel. Cut squash into 2 inch pieces.4. Heat oil in heavy, large pot over medium low heat.5. Mix onion, brown sugar, ginger, garlic, and cinnamon.6. Cover pot and cook until onion is tender, about 15 minutes.7. Add squash and five cups chicken broth. Bring to boil. Cover and simmer 10 minutes; discard cinnamon.8. Working in batches, puree soup in blender. Return to pot.9. Season soup with salt and pepper. Bring to simmer.10. Ladel into bowls. Sprinkle with parsley and serve.Number of Servings: 6Recipe submitted by SparkPeople user CHEFFY12.

The nutritional information for Ginger Butternut Squash Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 175.0

• Total Fat: 4.9 g
• Cholesterol: 0.0 mg
• Sodium: 500.2 mg
• Total Carbs: 32.4 g
• Dietary Fiber: 8.4 g
• Protein: 5.1 g

The dietary needs meet for Ginger Butternut Squash Soup is Lactose Free