Creamy Ginger Squash Soup Recipe
This wonderful squash soup recipe is creamy and just slightly spicy. The spice comes from chopped fresh ginger. If you love ginger, feel free to add more.
Ingredients
- 1 onion, small, chopped
- 1 tablespoon butter
- 1 pound butternut squash, cubed and seeded
- 2 to 3 cups chicken broth, or vegetable broth
- 1 tablespoon ginger, chopped fresh
- Pinch salt to taste
- 1 cup milk, half and half cream, or milk substitute of your choice
Instructions
- In a 3 quart saucepan, cook the onions in butter for 5 minutes or until they are tender. Add the squash, broth and ginger. Cook over medium heat for 12 to 15 minutes or until the squash is very tender.
- Place the squash, broth, ginger and salt into a blender jar. Cover the jar with the lid and blend at medium high speed until the soup has reached perfect consistency. Add more broth if you want a thinner soup. Also, if you prefer, you can easily blend the soup using a hand blender.
- Return the mixture to the saucepan. Stir in the cream and gently heat the soup. Do not let it boil once the cream has been added.
Nutrition
Calories: 109kcalCarbohydrates: 20gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 7mgSodium: 466mgPotassium: 626mgFiber: 3gSugar: 7gVitamin A: 12162IUVitamin C: 34mgCalcium: 141mgIron: 1mg
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