Butternut Ginger Soup Recipe

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Ingredients:

Serving

1/4 cup light olive oil
1 butternut squash, peeled, seeded, and diced
2 carrots, diced
4 celery ribs, diced
1/2 onion, diced
2 tbsp minced fresh ginger
2 cups vegetable broth
salt , to taste

Directions:

In a 3-quart saucepan, saute the squash, carrots, celery, onion, and ginger in the olive oil until tender.
Add the vegetable broth and bring to a boil, reduce heat to low, cover and simmer for 40 minute stirring occasionally.
Puree soup in a blender or food processor. Reheat on stove if necessary.
Add salt to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	199.38 Kcal (835 kJ)
Calories from fat	118.46 Kcal
		% Daily Value*
Total Fat	13.16g	20%
Cholesterol	0.98mg	0%
Sodium	566.17mg	24%
Potassium	481.97mg	10%
Total Carbs	19.22g	6%
Sugars	5.22g	21%
Dietary Fiber	3.53g	14%
Protein	3.12g	6%
Vitamin C	11.6mg	19%
Vitamin A	0.5mg	17%
Iron	1.3mg	7%
Calcium	58.3mg	6%

Amount Per 100 g
Calories	88.78 Kcal (372 kJ)
Calories from fat	52.75 Kcal
		% Daily Value*
Total Fat	5.86g	20%
Cholesterol	0.44mg	0%
Sodium	252.09mg	24%
Potassium	214.6mg	10%
Total Carbs	8.56g	6%
Sugars	2.32g	21%
Dietary Fiber	1.57g	14%
Protein	1.39g	6%
Vitamin C	5.2mg	19%
Vitamin A	0.2mg	17%
Iron	0.6mg	7%
Calcium	26mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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