Vegetarian

Butternut squash, Sweet Potato, Ginget Soup is for Soup.

Butternut squash, Sweet Potato, Ginget Soup takes 20 minutes to prepare.

Butternut squash, Sweet Potato, Ginget Soup takes 60 minutes to cook.

Butternut squash, Sweet Potato, Ginget Soup makes 12 servings.

The ingredients for Butternut squash, Sweet Potato, Ginget Soup are:

1 Tbsp coconut oil
1 1/2 cup chopped carrots
1 small chopped onion
2 chopped leeks, well rinsed
1 medium peeled and chopped sweet potato
1 small butternut squash
3 springs fresh thyme
2 Tbsp brown sugar
1/2 tsp cinnamon
1/2 cut fat free half and half
1 clove garlic
1 minced sage leaf
2 TBSP minced ginger root
1/4 cup orange juice
1 quart low fat, low sodium chicken broth
salt & pepper to taste

Here is how you make Butternut squash, Sweet Potato, Ginget Soup:

Bake squash in 350 degree oven for 45 minutes - cut in half and with seeds scooped out. Cook onion, leek and carrots in coconut oil until onions are clear. Do not brown the onions or carrots. Add about 3/4 of the chicken stock, sweet potato, ginger, thyme, brown sugar, cinnamon and orange juice. Bring to a boil. Cook until sweet potato is fork tender. Scoop squash out of skin and into soup. Remove from heat and puree with an immersion blender until smooth. Add garlic and half and half. Thin by adding remaining chicken stock as needed. Simmer another 10 minutes before serving.Serving Size: 12 servings, about 1 cup eachNumber of Servings: 12Recipe submitted by SparkPeople user RHONDA_ROYSTER.

The nutritional information for Butternut squash, Sweet Potato, Ginget Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 75.7

• Total Fat: 1.6 g
• Cholesterol: 1.0 mg
• Sodium: 229.7 mg
• Total Carbs: 14.7 g
• Dietary Fiber: 2.0 g
• Protein: 2.4 g