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Published on December 20, 2017

ginger butternut squash soup recipe

Ginger butternut squash soup recipe

Makes 4 servings


  • 1 small butternut squash
  • 1 Tbsp. olive oil
  • 2 cloves garlic
  • 1 inch piece of fresh ginger
  • ½ a large yellow onion
  • 2 cups low sodium vegetable broth


Cut butternut squash in half, place in a cake pan and cover with aluminum foil. Bake for about 45 minutes or until tender.

In a large pot heat olive oil over medium-high heat and sauté onions, garlic and ginger until onions are soft about five minutes.
When squash in cool enough to handle, use a large spoon to scoop out the squash flesh.

Add butternut squash and broth to the pot and bring to a boil. Reduce heat and simmer about 10 minutes and remove from heat.

Puree using an immersion blender or regular blender until soup reaches the desired consistency.

Nutrition analysis per serving: 140 calories, 4 g fat, 3 g protein, 28 g carbohydrate, 5 g fiber, 80 mg sodium

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