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Nutrition Facts
Nutrition facts per serving:
- Calories 122
- Protein(gm)5
- Carbohydrate(gm)23
- Fat, total(gm)3
- Saturated fat(gm)0
- Monosaturated fat(gm)1
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)4
- Sugar, total(gm)7
- Vitamin A(IU)2867
- Vitamin C(mg)25
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)3
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)48
- Sodium(mg)772
- Potassium(mg)838
- Calcium(DV %)71
- Iron(DV %)1
Ginger-Squash Soup
Cook: 20 mins
Ingredients
- 1/2 cup chopped onion
- 2 teaspoons canola or olive oil
- 2 cloves garlic, minced
- 2 pounds buttercup squash, peeled and cut into 1-inch pieces (4 cups)
- 2 14 ounce can reduced-sodium chicken broth or vegetable broth*
- 4 teaspoons grated fresh ginger
- 1/2 teaspoon salt*
- Pinch cayenne pepper
- 1 medium apple, cored and chopped (optional)
Directions
In a large saucepan, cook onion in hot oil 3 minutes stirring occasionally. Stir in garlic; cook and stir 1 minute more.
Stir in squash, chicken broth, ginger, salt and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until squash is very tender. Cool slightly.
Transfer one-third of the soup mixture to a blender or food processor. Cover and blend or process until smooth. Repeat with remaining soup. Return mixture to saucepan; heat through.
Ladle soup into bowls. If deisred, top with chopped apples.
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Tip:
*TEST KITCHEN TIP:
If using vegetable broth, omit the salt.
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