Creamy Butternut Squash Soup

1. 1

   Peel, de-seed, and cube squash. Peel and cut ginger.

2. 2

   Put the squash and ginger into a large pot. Add water to cover squash by one inch.

3. 3

   Cover and simmer until squash is soft. Let cool in cooking liquid. (If you decide not to let cool, cover the blender with a dishtowel before putting the lid on to prevent splattering.)

4. 4

   Add squash to blender and puree. Add cooking liquid to liquefy soup to desired consistency.

5. 5

   Add salt, and season with pepper.

6. 6

   Sprinkle one tablespoon of sesame seeds onto each serving.

7. 7

   Nutrients value for each 236.7 g serving:

8. 8

   Calories: 154.2

9. 9

   carbs: 28.8 g

10. 10

    protein: 3.9 g

11. 11

    fiber: 1.1 g

* Per serving · 4 servings · Values may vary.

No additional tips available.