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
Ingredients: 2 butternut squash (about 4 1/2 pounds); Cooking spray; 2 tablespoons butter; 1 1/2 cups chopped onion (about 1 large); 1 cup peeled, cored, and chopped pear (about 1 large); 1 tablespoon minced peeled fresh ginger; 2 (14-ounce) cans fat-free, less-sodium chicken broth, divided; 1 cup fat-free half-and-half; 1 1/2 tablespoons honey; 1 teaspoon ground coriander; 1/2 teaspoon curry powder; 1/4 teaspoon salt; 1/8 teaspoon ground red pepper

Servings: persons

2 butternut squash (about 4 1/2 pounds)
Cooking spray
2 tablespoons butter
1 1/2 cups chopped onion (about 1 large)
1 cup peeled, cored, and chopped pear (about 1 large)
1 tablespoon minced peeled fresh ginger
2 (14-ounce) cans fat-free, less-sodium chicken broth, divided
1 cup fat-free half-and-half
1 1/2 tablespoons honey
1 teaspoon ground coriander
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper

1
Preheat oven to 375u00b0.
2
Cut squash in half lengthwise. Remove seeds. Reserve seeds for toasting. Place squash, cut sides down, on a jelly roll pan coated with cooking spray.
3
Bake at 375u00b0 for 50 minutes or until skin pierces easily with a fork. Scoop out pulp; set aside. Reduce oven temperature to 325u00b0.
4
To toast seeds, rinse seeds and pat dry. Place on a foil-lined baking sheet coated with cooking spray. Bake at 325u00b0 for 15 minutes or until crisp and lightly browned, stirring every 5 minutes.
5
Melt butter in a Dutch oven over medium- high heat. Add onion, pear, and ginger. Saute 10 minutes or until tender. Add squash pulp and 1 can broth. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
6
Place mixture in a blender or food processor. Process in batches until smooth. Pour mixture through a strainer into a bowl, pressing with the back of a spoon.
7
Return soup to Dutch oven. Add 1 can broth, half-and-half, and next 5 ingredients. Cook over medium heat until thoroughly heated, stirring often. Spoon into serving bowls, and top with toasted seeds.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 butternut squash (about 4 1/2 pounds), Cooking spray, 2 tablespoons butter, 1 1/2 cups chopped onion (about 1 large), 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

How did you like this recipe?

Frequently Asked Questions