Butternut Squash and Ginger Soup

Butternut Squash and Ginger Soup
Staff Writer
Butternut Squash and Ginger Soup

5W Public Relations

Butternut Squash and Ginger Soup

Here’s a simple and straightforward recipe for a blended butternut squash soup. A little bit of fresh ginger awakens the senses with its pungent aroma.

6
Servings
109
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 2- to 3-pound butternut squash, seeded
  • 2  tablespoons  unsalted butter
  • medium onion, chopped
  • 1  teaspoon  garlic, crushed
  • 2  teaspoons  chopped ginger
  • 6  cups  chicken stock
  • Pinch of  nutmeg
  • Salt and freshly ground black pepper, to taste
  • Sprig of thyme, for garnish

Directions

Preheat the oven to 425 degrees.

Place the squash in the oven and roast for 20 minutes. Once the squash has cooked it should be soft to the touch. Remove from the oven and let cool.

In a large pot melt the butter over medium heat. Add the onion, garlic, and ginger and cook for about 8 minutes. Scoop out the flesh from the squash and add to the onion mixture.

Add the stock and simmer for about 15-20 minutes. Remove from heat, and carefully blend with an immersion blender to desired consistency. Add the nutmeg, stir, and season with salt and pepper, to taste. Garnish with sprigs of thyme and serve.

Nutritional Facts

Total Fat
6g
9%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
7mg
2%
Carbohydrate, by difference
9g
7%
Protein
6g
13%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
9mg
1%
Choline, total
21mg
5%
Folate, total
13µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
18mg
6%
Niacin
3mg
21%
Phosphorus, P
74mg
11%
Selenium, Se
5µg
9%
Sodium, Na
320mg
21%
Water
186g
7%
Zinc, Zn
1mg
13%

Butternut Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Butternut Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.