Roasting the squash really adds a wonderful flavor to this delightful pureed soup. If you want a true vegetarian dish, simply substitute vegetable stock for the chicken broth. —Kim Pettipas Oromocto, New Brunswick.
Ingredients For Gingered Butternut Squash Soup Recipe
4 pound Butternut squash, peeled and cubed
6 teaspoon Olive oil, divided
1 Large onion, chopped
2 tablespoon Butter
1 tablespoon Minced fresh gingerroot
2.5 teaspoon Curry powder
0.75 teaspoon Salt
0.25 teaspoon Pepper
3 Large potatoes, peeled and cubed
6 cup Chicken Broth
1.5 cup Milk
Sour cream, optional
Nutrition value
330
calories per serving
12 g Fat25 g Protein25 g Carbs2 g FiberOther
Current Totals
12 g Fat
25 g Protein
25 g Carbs
2 g Fiber
MacroNutrients
Carbs
25 g
Protein
25 g
Fiber
2 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
89 mg
Iron
1 mg
Vitamin A
129 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
0 mg
Vitamin B9
26 mcg
Vitamin B12
0 mcg
Vitamin C
19 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
45 mg
Manganese
0 mg
Phosphorus
193 mg
Selenium
21 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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