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Ginger Squash Soup


Ginger Squash Soup recipe













Low Cholesterol, Trans-fat Free


2 tablespoons butter
1 each onions
1 clove garlic
1 ½ teaspoons ginger root
fresh, grated
2 tablespoons all-purpose flour
1 ½ cups chicken broth
2 cups winter squash
½ cup orange juice
2 teaspoons orange zest
1 x salt
1 x black pepper
freshly ground
1 x nutmeg
fresh, grated
1 x parsley leaves
fresh, chopped


  • You can use butternut, acorn or pumpkin squash.

Serve cupfuls of this elegant, colorful soup as a starter to a fall menu.

For a creamy version, add light cream or buttermilk when reheating the soup before serving.

In a 2 quart casserole, combine butter, onions, garlic and gingerroot.

Microwave at High for 4 to 5 minutes or until onion is very tender, stirring once.

Blend in flour; stir in chicken stock and squash.

Microwave at High for 7 to 9 minutes until boiling and thickened, stirring once.

Purée in a food processor or blender until smooth.

Add orange juice and rind; season with salt, pepper and nutmeg.

Thin with additional stock, or add cream or buttermilk.

Microwave at High for about 2 minutes or until very hot.

Ladle into heated soup bowls and sprinkle with chopped parsley.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 14046% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 384mg 16%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 8g
Vitamin A 8% Vitamin C 32%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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