Ginger-Squash Soup
Recipe from Parents

Serve this bright orange soup for dinner around Halloween. Top with chopped apples to add fall flavors.


Ginger-Squash Soup

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Ingredients
  • 1  tablespoon
    vegetable oil
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  • 1  medium
    onion, chopped
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  • 1  package (32 ounces)
    reduced-sodium chicken broth
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  • 1  package (12 ounces)
    cubed, peeled butternut squash or 1 pound butternut squash, peeled, seeded, and cubed (about 2-1/2 cups)
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  • 1/8  teaspoon
    ground black pepper
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  • 1  tablespoon
    honey
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  • 2  teaspoons
    grated fresh ginger
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  •  
    Diced apple, optional
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Directions
1.
In a large saucepan, heat oil over medium-high heat. Add onion and cook until tender, about 4 minutes. Stir in broth, squash, and pepper, Bring to a boil over high heat. Reduce heat and let simmer, covered, for 12 minutes. Uncover, simmer 10 minutes more or until squash is very tender. Remove from heat and let cool slightly
2.
Puree squash mixture in batches in a blender or food processor. Return to saucepan. Stir in honey and ginger. Top with diced apples, if desired.
Nutrition information
Calories 110, Total Fat 4 g, Carbohydrate 18 g, Fiber 2 g, Protein 4 g. Daily Values: Calcium 0%. Percent Daily Values are based on a 2,000 calorie diet
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Ginger-Squash Soup
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