Butternut Squash and Ginger Soup

Staff Writer
Butternut Squash and Ginger Soup
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.

Ready in
1 h
6
Servings
204
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 2- to 3-pound butternut squash, seeded
  • 2 tablespoons unsalted butter
  • 1 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.

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.

Nutritional Facts

Total Fat
7g
11%
Sugar
8g
N/A
Saturated Fat
3g
16%
Cholesterol
17mg
6%
Protein
8g
16%
Carbs
30g
10%
Vitamin A
880µg
98%
Vitamin B6
0.4mg
21.2%
Vitamin C
35mg
59%
Vitamin E
2mg
12%
Vitamin K
5µg
6%
Calcium
96mg
10%
Fiber
4g
15%
Folate (food)
59µg
N/A
Folate equivalent (total)
59µg
15%
Iron
2mg
10%
Magnesium
68mg
17%
Monounsaturated
2g
N/A
Niacin (B3)
6mg
29%
Phosphorus
127mg
18%
Polyunsaturated
0.7g
N/A
Potassium
862mg
25%
Riboflavin (B2)
0.2mg
14.4%
Sodium
1057mg
44%
Thiamin (B1)
0.3mg
16.9%
Trans
0.2g
N/A
Zinc
0.6mg
4.2%

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