Gingery Squash Soup Recipe

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Ingredients:

Serving

Directions:

Cut the squashes in half and remove seeds.
Roast squashes in a 325 oven for about 45 minutes, or until soft.
Remove squash from the oven and let cool.
When cool, scoop out the insides and mash until smooth with a potato masher.
In a soup pot fry the bacon until it renders its fat and the pieces of bacon begin to brown. Add the onion and saute for about 10 minutes on medium heat, or until the onion is transparent and the bacon is crisp.
Add the stock and the squash mash. Mix thoroughly so that the squash is evenly distributed.
Bring to boil and add the ginger. Reduce heat and simmer for a half hour or until it is thick and smooth.
Add milk, salt and pepper, and hot pepper paste. Cook for about 3 minutes more.
Serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	730.12 Kcal (3057 kJ)
Calories from fat	51.03 Kcal
		% Daily Value*
Total Fat	5.67g	9%
Cholesterol	9.97mg	3%
Sodium	27994.2mg	1166%
Potassium	239.76mg	5%
Total Carbs	135.12g	45%
Sugars	3.33g	13%
Dietary Fiber	1.25g	5%
Protein	3.39g	7%
Vitamin C	9.3mg	15%
Vitamin A	0.4mg	12%
Iron	0.4mg	2%
Calcium	61.2mg	6%

Amount Per 100 g
Calories	256.29 Kcal (1073 kJ)
Calories from fat	17.91 Kcal
		% Daily Value*
Total Fat	1.99g	9%
Cholesterol	3.5mg	3%
Sodium	9826.51mg	1166%
Potassium	84.16mg	5%
Total Carbs	47.43g	45%
Sugars	1.17g	13%
Dietary Fiber	0.44g	5%
Protein	1.19g	7%
Vitamin C	3.3mg	15%
Vitamin A	0.1mg	12%
Iron	0.1mg	2%
Calcium	21.5mg	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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