Savory Butternut Squash Soup
This kosher recipe for Savory Butternut Squash Soup has so much flavor and texture that no one will ever believe that it's healthy!
Print
Pin
Servings: 6
Calories: 93kcal
Equipment
- large pot or stock pot
Ingredients
- 1 butternut squash
- 1 onion chopped
- 2 cloves garlic
- ½ inch fresh ginger grated
- 2 teaspoon salt
- 1 tablespoon olive oil
- 10 cups water
- 2 tablespoon pareve chicken or beef soup base
- black pepper to taste
Instructions
- Preheat oven to 400ºF.
- Pierce the butternut squash with a fork or knife a few times, place into a baking pan and roast for 40-50 minutes or until fork tender.
- Remove the squash from the oven and let cool for 1 hour.
- In the soup pot or stock pit, saute the onion in the oil until translucent and light brown.
- Scoop out the butternut squash and add it to the stock pot along with the fresh ginger, salt, black pepper, water, and soup mix. Heat until just boiling and then remove from heat.
- Using an immersion blender, blend until smooth.
Notes
Top recipe tip
Butternut squash retains heat like hot ember from a fireplace so you really do need to let it cool before cutting into it at the end of Step 1. You can roast it and then refrigerate it until the next morning to be sure it is cool.Nutrition
Nutrition Facts
Savory Butternut Squash Soup
Amount per Serving
Calories
93
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
1002
mg
44
%
Potassium
491
mg
14
%
Carbohydrates
18
g
6
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
2
g
4
%
Vitamin A
13288
IU
266
%
Vitamin C
28
mg
34
%
Calcium
82
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.