Try this Butternut Squash Soup with Ginger recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees F. Oil baking sheet. Place squash, cut-side down on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2- inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to a boil. Reduce heat to medium- low. Cover and simmer 10 minutes. Discard cinnamon. Working in batches, puree soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve. Recipe by: Bon Appetit Magazine October 1998 Posted to JEWISH-FOOD digest by Linda Shapiro
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Serving Size: 1 Serving (501g) | ||
Recipe Makes: 8 | ||
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Calories: 193 | ||
Calories from Fat: 24 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 4 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 360.9mg | 12 % | |
Potassium 1332.5mg | 35 % | |
Total Carbohydrate 42.6g | 13 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 35.6g | ||
Protein 5.6g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 193
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