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
420
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.

Nutritional Facts

Total Fat
10g
14%
Sugar
9g
10%
Saturated Fat
3g
13%
Cholesterol
13mg
4%
Carbohydrate, by difference
67g
52%
Protein
15g
33%
Calcium, Ca
6mg
1%
Fiber, total dietary
3g
12%
Folate, total
6µg
2%
Magnesium, Mg
2mg
1%
Phosphorus, P
8mg
1%
Sodium, Na
2038mg
100%
Water
105g
4%

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.