Gingery Squash Soup Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Butter1 Tablespoon
 Onion1 Large, chopped
 Garlic2 Clove (10 gm), finely chopped
 Minced ginger root4 Teaspoon
 All purpose flour2 Tablespoon
 Chicken stock3 Cup (48 tbs)
 Cooked squash puree2 Cup (32 tbs) (Such As Butternut / Acorn)
 10% cream/35% whipping cream1⁄2 Cup (8 tbs) (Light Cream)
 Grated orange zest1 Teaspoon
 Salt To Taste
 Pepper To Taste
 Nutmeg To Taste
 Chopped fresh chives2 Tablespoon
 Chopped fresh parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 997 Calories from Fat 315

% Daily Value*

Total Fat 35 g54.4%

Saturated Fat 10.6 g52.9%

Trans Fat 0 g

Cholesterol 94.2 mg

Sodium 1462.9 mg61%

Total Carbohydrates 139 g46.5%

Dietary Fiber 17.3 g69.2%

Sugars 34.3 g

Protein 31 g62.1%

Vitamin A 85.2% Vitamin C 154.7%

Calcium 20.2% Iron 34.8%

*Based on a 2000 Calorie diet


1. In a large saucepan, melt butter over medium-low heat. Add onion, garlic and ginger; cook, stirring often, for 5 minutes or until onion is softened. Blend in flour; stir in stock and squash. Bring to a boil and cook, stirring, until thickened. Reduce heat, cover and simmer for 10 minutes.
2. In a food processor or blender, puree in batches until smooth. Return to saucepan. Add cream and orange zest; season with salt, pepper and nutmeg to taste. Heat until piping hot. Ladle into bowls; sprinkle with chives.