Butternut Squash Soup with Ginger recipe | Epicurious.com

EPICURIOUS (1)
Slater: "used 4.5c chicken broth and 1c half and half" Read More
9Ingredients
90Minutes
170Calories

Ingredients

US|METRIC
  • 2 butternut squash (about 4 3/4 pounds total, halved lengthwise, seeded)
  • 2 tablespoons vegetable oil
  • 2 cups onion (thinly sliced)
  • 1 tablespoon golden brown sugar
  • 2 teaspoons fresh ginger (minced)
  • 2 garlic cloves (coarsely chopped)
  • 1/2 cinnamon stick
  • 5 cups low salt chicken broth (or more canned)
  • fresh parsley (Chopped)
  • Remove All from Shopping List
    Did you make this?

    NutritionView More

    170Calories
    Sodium3% DV70mg
    Fat11% DV7g
    Protein12% DV6g
    Carbs9% DV27g
    Fiber16% DV4g
    Calories170Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat0g0%
    Trans Fat0g
    Cholesterol
    Sodium70mg3%
    Potassium800mg23%
    Protein6g12%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate27g9%
    Dietary Fiber4g16%
    Sugars6g12%
    Vitamin A320%
    Vitamin C60%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Slater a year ago
    used 4.5c chicken broth and 1c half and half