RECIPE FOR SQUASH SOUP WITH GINGER RECIPES

Name: Ginger Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings.
Ingredients: 3 cups chicken broth; 2 packages (10 ounces each) frozen cooked winter squash, thawed; 1 cup unsweetened applesauce; 3 tablespoons sugar; 1 teaspoon ground ginger; 1/2 teaspoon salt; 1/2 cup heavy whipping cream, whipped

GINGER SQUASH SOUP RECIPE: HOW TO MAKE IT

Ginger Squash Soup Recipe: How to Make It image

Everyone likes the beautiful golden color and creamy consistency of this soup. A touch of ginger really sparks the mild flavor of butternut squash.—Laurel Leslie, Sonora, California

Provided by Taste of Home

Categories Lunch

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 7

Ingredients

3 cups chicken broth
2 packages (10 ounces each) frozen cooked winter squash, thawed
1 cup unsweetened applesauce
3 tablespoons sugar
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup heavy whipping cream, whipped

Steps:

In a large saucepan, simmer broth and squash. Add the applesauce, sugar, ginger and salt. Bring to a boil. Reduce heat to low; stir in cream. Cook for 30 minutes or until soup reaches desired consistency, stirring occasionally.

Nutrition Facts : Calories 163 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 260mg sodium, CarbohydrateContent 22g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 starch

ROASTED BUTTERNUT SQUASH CREAM SOUP WITH GINGER RECIPE ...

Roasted Butternut Squash Cream Soup with Ginger Recipe ... image

This is our favorite butternut squash soup and the whole family loves it. I usually make a huge pot of soup and freeze parts of it before adding the cream. I like my soup thick, so I don't add a ton of vegetable broth, but feel free to thin it out with more broth.

Provided by AnnaLena

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 small butternut squash, halved lengthwise and seeded
1 tablespoon olive oil, or as needed
2 tablespoons butter
2 onion, chopped
2?½ cups hot vegetable broth, or more to taste, divided
1 (3 inch) piece piece fresh ginger, peeled and coarsely chopped
½ teaspoon curry powder, or more to taste
½ teaspoon ground cumin, or more to taste
salt and freshly ground black pepper to taste
½ cup heavy whipping cream, or more to taste
1 tablespoon white sugar
¼ teaspoon cider vinegar
1 pinch cayenne pepper

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

Nutrition Facts : Calories 326.7 calories, CarbohydrateContent 51.4 g, CholesterolContent 37.3 mg, FatContent 14.1 g, FiberContent 8.5 g, ProteinContent 5.1 g, SaturatedFatContent 7.4 g, SodiumContent 269.5 mg, SugarContent 14 g

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