Ginger Squash Soup


This is my husband’s favorite soup. I love to make it this time of year. Perfect for entertaining,
serving as a starter course for Thanksgiving, or to just have wearing your pjs on a cold, rainy Fall
afternoon. My Ginger Squash Soup is full of Fall flavor and the colors of the season too.

Finished Ginger Squash Soup with Garnish

 

1 medium butternut squash
1 medium acorn squash
3 tablespoons canola oil
1 large carrot (peeled and cut)
1 onion (peeled and chopped)
1 garlic clove (minced)
2 tablespoons chopped fresh ginger
48 oz can chicken broth
1/2 cup orange juice
1/2 cup brown sugar
1 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon ground cumin
2 teaspoons ground cinnamon

 

Ginger Squash Soup Ingredients

 

Cut butternut and acorn squash in half and remove seeds. Cook in microwave until soft and tender.

 

Chopped Onion, Garlic and Ginger

 

In large pot heat oil at medium heat and sauté onion, garlic, and fresh ginger until just tender.

 

Saute Ginger, Onion and Garlic

 

Add chicken broth, orange juice, cooked squash, carrot, brown sugar, salt, cumin, cinnamon and
pepper and bring to a boil.

 

Cooking Soup Ingredients

 

Turn burner to simmer and cover for half an hour. Let sit on stove to cool.
When cool pour into blender and puree.

 

Puree Soup

 

Return to pot and reheat.
Serve with a dollop of sour cream and sprinkle with cilantro.

 

Ginger Squash Soup

 
Easy! Done! Enjoy!

Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in the
Hartford, Connecticut suburb of Avon. Vicki has created celebrations all over the Connecticut
Valley and as far west as the Litchfield hills and south towards Danbury. She and her staff provide
services for small, intimate dinner parties and large, full-scale events such as weddings and
bar and bat mitzvahs. Vicki can be reached at www.plan-itvicki.com or by email at:
events@plan-itvicki.com.

 

Ginger Squash Soup
 
Author:
Recipe type: Soup
Serves: 12
Ingredients
  • 1 medium butternut squash
  • 1 medium acorn squash
  • 3 tablespoons canola oil
  • 1 large carrot (peeled and cut)
  • 1 onion (peeled and chopped)
  • 1 garlic clove (minced)
  • 2 tablespoons chopped fresh ginger
  • 48 oz can chicken broth
  • ½ cup orange juice
  • ½ cup brown sugar
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ teaspoon ground cumin
  • 2 teaspoons ground cinnamon
Instructions
  1. Cut butternut and acorn squash in half and remove seeds. Cook in microwave until soft and tender. In large pot heat oil at medium heat and sauté onion, garlic, and fresh ginger until just tender. Add chicken broth, orange juice, cooked squash, carrot, brown sugar, salt, cumin, cinnamon and pepper and bring to a boil. Turn burner to simmer and cover for half an hour. Let sit on stove to cool. When cool pour into blender and puree. Return to pot and reheat. Serve with a dollop of sour cream and sprinkle with cilantro.
Nutrition Information
Calories: 101 Fat: 3g Unsaturated fat: 3g Carbohydrates: 16g Sugar: 11g Sodium: 467mg Fiber: 1g Protein: 2g

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