Gingered Butternut Squash Soup Recipe

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Ingredients

Count

Nutrition

116

Calories

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Ingredients:

Serving

1 onion, chopped fine
2 tsp olive oil
1 1/2 cups chopped peeled butternut squash
2 1/2 cups water
2 garlic cloves, mined and mashed to a paste with 1/2 tsp salt
3/4 tsp grated peeled fresh gingerroot
3 tbsp minced fresh parsley leaves

Directions:

In a heavy saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the squash and 2 cups of the water, and simmer the mixture for 15 minutes, or until the squash is very tender. Stir in the garlic paste and the gingerroot and simmer the soup for 1 minute. In a blender purée the soup with the remaining 1/2 cup water and stir in the parsley and salt and pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	115.55 Kcal (484 kJ)
Calories from fat	41.28 Kcal
		% Daily Value*
Total Fat	4.59g	7%
Sodium	16.03mg	1%
Potassium	493.51mg	11%
Total Carbs	18.88g	6%
Sugars	4.39g	18%
Dietary Fiber	3.43g	14%
Protein	1.95g	4%
Vitamin C	34.4mg	57%
Vitamin A	1.1mg	35%
Iron	1.5mg	8%
Calcium	106mg	11%

Amount Per 100 g
Calories	24.61 Kcal (103 kJ)
Calories from fat	8.79 Kcal
		% Daily Value*
Total Fat	0.98g	7%
Sodium	3.41mg	1%
Potassium	105.12mg	11%
Total Carbs	4.02g	6%
Sugars	0.93g	18%
Dietary Fiber	0.73g	14%
Protein	0.42g	4%
Vitamin C	7.3mg	57%
Vitamin A	0.2mg	35%
Iron	0.3mg	8%
Calcium	22.6mg	11%

* 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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