Butternut Squash Soup with Ginger adds just a bit of spice to this traditional soup.
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5 from 1 vote

Butternut Squash Soup with Ginger

Add some common spices to fresh butternut squash and you have a wonderful soup! #butternut #squash #ginger
Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Course: Soup
Cuisine: American
Keyword: healthy, veggies
Method: Bake
Skill Level: Intermediate
Servings: 6
Calories: 220kcal
Author: Marilyn

Ingredients

  • 2 butternut squash about 4 3/4 pounds total, halved lengthwise, seeded
  • 2 tablespoons vegetable oil
  • 2 cups thinly sliced onion
  • 1 tablespoon golden brown sugar
  • 2 teaspoons minced fresh ginger
  • 2 garlic cloves coarsely chopped
  • 1/2 cinnamon stick
  • 5 cups or more canned low-salt chicken broth
  • Chopped fresh parsley

Instructions

  • Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.
  • Working in batches, purée soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.

Video

Notes

©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1Cup | Calories: 220kcal | Carbohydrates: 34g | Protein: 8g | Fat: 7g | Saturated Fat: 3.3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 480mg | Potassium: 930mg | Fiber: 3g | Sugar: 9g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg