Gingered Butternut Squash Soup Recipe

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Ingredients:

Serving

4 lb butternut squash, peeled and cubed (about 8 cups)
6 tsp olive oil, divided
1 large onion, chopped
2 tbsp butter
1 tbsp minced fresh gingerroot
2-1/2 tsp curry powder
3/4 tsp salt
1/4 tsp pepper
3 large potatoes, peeled and cubed
6 cups chicken broth
1-1/2 cups milk
sour cream , optional

Directions:

Place squash in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with 4-1/2 teaspoons oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside.
In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in the ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly.
Stir in reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired. Yield: 9 servings (about 3 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	207.46 Kcal (869 kJ)
Calories from fat	50.72 Kcal
		% Daily Value*
Total Fat	5.64g	9%
Cholesterol	7.6mg	3%
Sodium	817.55mg	34%
Potassium	1079.09mg	23%
Total Carbs	36.76g	12%
Sugars	8.49g	34%
Dietary Fiber	5.86g	23%
Protein	4.38g	9%
Vitamin C	55.4mg	92%
Vitamin A	2.5mg	83%
Iron	2.6mg	15%
Calcium	176.6mg	18%

Amount Per 100 g
Calories	44.49 Kcal (186 kJ)
Calories from fat	10.88 Kcal
		% Daily Value*
Total Fat	1.21g	9%
Cholesterol	1.63mg	3%
Sodium	175.32mg	34%
Potassium	231.4mg	23%
Total Carbs	7.88g	12%
Sugars	1.82g	34%
Dietary Fiber	1.26g	23%
Protein	0.94g	9%
Vitamin C	11.9mg	92%
Vitamin A	0.5mg	83%
Iron	0.6mg	15%
Calcium	37.9mg	18%

* 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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