Sign out

Sign in

reset password


Not a member?
Join now for FREE!

Ginger Squash Soup

StarStarStarStarHalf star

Your rating

Ginger Squash Soup recipe

Yield

6
servings

Prep

15
min

Cook

15
min

Ready

30
min
Low Cholesterol, Trans-fat Free

Ingredients

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

Ingredients

Amount Measure Ingredient Features
30 ml butter
Camera
1 each onions
chopped
Camera
1 clove garlic
chopped
Camera
7.5 ml ginger root
fresh, grated
* Camera
30 ml all-purpose flour
Camera
355 ml chicken broth
Camera
473 ml winter squash
cooked
* Camera
118 ml orange juice
Camera
10 ml orange zest
grated
Camera
1 x salt
* Camera
1 x black pepper
freshly ground
* Camera
1 x nutmeg
fresh, grated
* Camera
1 x parsley leaves
fresh, chopped
* Camera

Directions

  • 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 Arrow up button

Comments


 

Add review

 

Related recipes

Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 14046% 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?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
A variety of winter squash: Turban, Hubbard, Carnival (Acorn), Butternut, Spaghetti Squash, Kuri and mini-pumpkins

Winter Squash, Thick Skin, Warts, Weird or Scary but Don’t Be Afraid of this Flavor Packed Nutritional Powerhouse

Autumn is the perfect time of year to try Winter Squash. Unlike the varieties of squash that are available throughout the summer, Winter Squash is known for its hard shell and odd shape. Whether shopping at a Farmer's Market or the grocery store, it's hard to miss the weird shaped vegetables that are now available in abundance.

A blue pumpkin, generally only found at Fall Farmers Markets

At the Fall Market: Squash, Apples and Blue Pumpkins?

The rich colors of autumn are captured in the gorgeous produce that is available at fall farmers markets across the country. Delicious fruits and vegetables such as pumpkins, squash, apples, pears, plums, corn and sweet potatoes are coming into season.

More breaking news

 

Email this recipe