Roasted Butternut Squash & Ginger Soup


American, Autumn, Christmas, Cooking Methods, Course, Cuisine, Dinner, Gluten-Free, Health and Diet, Holiday, Lunch, Main Dish, Meals, One-Pot Meals, Recipes, Season, Soup, Stovetop, Thanksgiving, Type of Dish, Vegetarian, Winter
  • By Sarah Koszyk, MA, RDN on
  • November 3rd, 2014

Roasted Butternut Squash & Ginger Soup
 
Prep time
Cook time
Total time
 
Roasted Butternut Squash & Ginger Soup is a hearty soup perfect for the fall/winter weather when the squashes are in season. I add extra vegetables like carrots to sneak in more vitamin A and love. This soup is low fat but still creamy because I substitute cream with milk. You can make it vegetarian by using a vegetable broth or you can use a homemade chicken broth. Both versions taste divine. This recipe also includes super easy clean-up because I use 1 pot for the soup and I line the baking tray with tinfoil. Less dishes rock!
Author:
Recipe type: Soup
Cuisine: American
Serves: 6
Ingredients
  • 1 medium butternut squash (about 2 pounds)
  • Cooking spray
  • 2 cloves garlic, peeled
  • 1 onion, peeled
  • 1 russet potato
  • 2 carrots
  • 6 cups chicken or vegetable broth (you can make your own chicken broth)
  • 2 Tbsp ginger, peeled
  • 2 cups 1% or nonfat milk
  • Salt & Pepper to taste
  • Sour cream and chopped parsley (optional)
Instructions

  1. Preheat the oven to 425° Bake.

  2. Line a baking tray with tinfoil for easy clean up. Cut the butternut squash in half. Scoop out the seeds with a spoon and spray the squash with a cooking spray. Sprinkle with salt. Roast the squash for 60 minutes.

  3. In the meantime, thinly slice the garlic. Dice the onion. Dice the potato into 1-inch cubes (I leave the skin on for extra nutrients). Cut the carrots into small rounds.

  4. Over medium heat, spray a Dutch oven or large pot with a cooking oil. Add the garlic and onions and cook for 3 minutes.

  5. Add the carrots and potato and cook for another 4 minutes.

  6. Remove the squash from the oven and simply scrape the inside of the squash with a spoon. The meat should easily peel away from the skin.

  7. Put the squash, broth, and milk into the pot.

  8. Grate the ginger directly into the pot. Cook the soup for another 15 minutes to combine all the flavors.

  9. After the soup is ready, I use a hand held blender to puree the soup so I puree the soup directly in the pot and wash less dishes. You can also use a blender.

  10. Add salt and pepper to taste. Top with sour cream and chopped parsley (optional).
Nutrition Information
Serving size: 2 cups Calories: 131.6 Fat: 0.3 Saturated fat: 0.0 Carbohydrates: 25.8 Sugar: 9.0 Fiber: 3.5 Protein: 8.2 Cholesterol: 1.6

 

Subscribe to Get 10 Snacks to Fuel & Energize You PDF

Get our nutrition newsletter & instant access to the free PDF.

We take your privacy seriously. No Spam. See our Terms & Privacy Here.

Share Roasted Butternut Squash & Ginger Soup


Comment on Roasted Butternut Squash & Ginger Soup

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

As Seen On

as seen on 1 as seen on 2