Ginger-Squash Soup
This side-dish soup's main ingredient is butternut squash, a heart-healthy vegetable packed with fiber and vitamins.
Prep Time:
20 mins
Total Time:
40 mins
Servings:
4 (about 1-cup) servings
Ingredients
-
1/2 cup chopped onion
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2 teaspoons canola or olive oil
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2 cloves garlic, minced
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2 pounds buttercup squash, peeled and cut into 1-inch pieces (4 cups)
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2 14-ounce cans reduced-sodium chicken broth or vegetable broth*
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4 teaspoons grated fresh ginger
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1/2 teaspoon salt*
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pinch cayenne pepper
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1 medium apple, cored and chopped (optional)
Directions
1.
In a large saucepan, cook onion in hot oil 3 minutes stirring occasionally. Stir in garlic; cook and stir 1 minute more.
2.
Stir in squash, chicken broth, ginger, salt and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until squash is very tender. Cool slightly.
3.
Transfer one-third of the soup mixture to a blender or food processor. Cover and blend or process until smooth. Repeat with remaining soup. Return mixture to saucepan; heat through.
4.
Ladle soup into bowls. If deisred, top with chopped apples.
5.
*TEST KITCHEN TIP: If using vegetable broth, omit the salt.
Nutrition information
Calories 122, Total Fat 3 g, Saturated Fat .3 g, Monounsaturated Fat 1.4 g, Polyunsaturated Fat .9 g, Cholesterol 0 mg, Sodium 772 mg, Carbohydrate 23 g, Total Sugar 7 g, Fiber 4 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 42%, Calcium 7%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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