Ginger Squash Soup
Recipe type: Soup
Serves: 12
  • 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
  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
Recipe by Plan-it Vicki at