Gingered Butternut Squash Soup Recipe

Name: Gingered Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 3 cans (15 1/2 ounces each) low-sodium chicken broth; 1 butternut squash (about 1 1/2 pounds), peeled and diced; 1 tablespoon chopped gingerroot; 1 bay leaf; 1 can (8 1/4 ounces) diced carrots, drained; 1 can (5 ounces) evaporated fat-free milk; 1/4 teaspoon nutmeg; Pepper to taste; Chopped chives or green onions, for garnish

Servings: persons

1 tablespoon olive oil
1 small onion, diced
3 cans (15 1/2 ounces each) low-sodium chicken broth
1 butternut squash (about 1 1/2 pounds), peeled and diced
1 tablespoon chopped gingerroot
1 bay leaf
1 can (8 1/4 ounces) diced carrots, drained
1 can (5 ounces) evaporated fat-free milk
1/4 teaspoon nutmeg
Pepper to taste
Chopped chives or green onions, for garnish

1
Preparation Time: Approximately 10 minutes
2
Preparation:
3
Heat the olive oil in a large sauce pan over medium-high heat. Add the onion and saute until the onions are softened and translucent. Add the chicken broth, squash, ginger and bay leaf. Cover. Simmer until the squash is soft, about 30 minutes.
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Add the carrots and heat through. Puree the soup in batches in the blender or food processor. Return to the saucepan. Stir in the evaporated milk and nutmeg. Season to taste with the pepper. Heat through. Garnish with chopped chives or scallions.
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Adapted from Get with the Program! Guide to Good Eating! by Bob Greene. Copyright 2003 by Bob Greene. Published by Simon & Schuster, Inc., N.Y. Reprinted by permission.
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Nutritional Information Per Serving: Calories 140; Total fat 4g; Saturated fat 1g; Cholesterol 0mg; Sodium 190mg; Carbohydrate 22g; Fiber 3g; Protein 8g

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 small onion, diced, 3 cans (15 1/2 ounces each) low-sodium chicken broth, 1 butternut squash (about 1 1/2 pounds), peeled and diced, and more.

Yes, Gingered Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gingered Butternut Squash Soup

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