Vegetarian

Ginger Butternut Squash Soup is for Soup.

Ginger Butternut Squash Soup takes 20 minutes to prepare.

Ginger Butternut Squash Soup takes 60 minutes to cook.

Ginger Butternut Squash Soup makes 8 servings.

The ingredients for Ginger Butternut Squash Soup are:

1 large or 2 small butternut squashes, peeled and cubed (4-5 cups cubed)
1onion coarsely chopped
2 tbsp vegetable broth powder (or use broth in place of water below)
1 thumb sized piece of ginger root peeled and sliced
water
1/4 cup heavy cream
1/4 cup milk
1 Tbsp honey (original recipe calls for maple syrup)

Here is how you make Ginger Butternut Squash Soup:

Peel and cube squashChop onionAdd squash, onion and ginger to medium pot (3 qt)Add water/broth to fill the pot 3/4 fullAdd vegetable broth/bullion and cook until squash is very tenderAdd honey while squash is cooking.Add cream, milk and pepper.Use a blender (hand is easiest) to puree. Using a 2 quart pot, I have to add additional water as the squash is cooking. I ended up with about 8 cupsNumber of Servings: 8

The nutritional information for Ginger Butternut Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 99.0

• Total Fat: 2.8 g
• Cholesterol: 10.4 mg
• Sodium: 112.1 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 3.9 g
• Protein: 1.7 g

The dietary needs meet for Ginger Butternut Squash Soup is Vegetarian