Gingered Butternut Squash Soup Recipe

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Servings: 1


Cost per recipe $1.22 view details
  • 1 x onion minced fine
  • 2 tsp extra virgin olive oil
  • 1 1/2 c. minced peeled butternut squash
  • 2 1/2 c. water
  • 2 x garlic cloves mined and mashed to a paste with 1/2 tsp. salt
  • 3/4 tsp grated peeled fresh gingerroot
  • 3 Tbsp. chopped fresh parsley leaves


  1. In a heavy saucepan cook the onion in the oil over moderately low heat, stirring, till it is softened, add in the squash and 2 c. of the water, and simmer the mix for 15 min, or possibly till the squash is very tender.
  2. Stir in the garlic paste and the gingerroot and simmer the soup for 1 minute. In a blender puree the soup with the remaining 1/2 c. water and stir in the parsley and salt and pepper to taste.
  3. Makes about 2 c., serving 2.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 889g
Calories 204  
Calories from Fat 83 41%
Total Fat 9.37g 12%
Saturated Fat 1.34g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 41mg 2%
Potassium 831mg 24%
Total Carbs 30.8g 8%
Dietary Fiber 5.6g 19%
Sugars 8.19g 5%
Protein 3.2g 5%
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