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    You are in: Home / Recipes / Butternut Ginger Soup Recipe
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    Butternut Ginger Soup

    Butternut Ginger Soup. Photo by AcadiaToo

    1/1 Photo of Butternut Ginger Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    x_Gaz's Note:

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      in a 3-quart saucepan, saute the squash, carrots, celery, onion, and ginger in the olive oil until tender.
    2. 2
      Add the vegetable broth and bring to a boil, reduce heat to low, cover and simmer for 40 minute stirring occasionally.
    3. 3
      Puree soup in a blender or food processor. Reheat on stove if necessary.
    4. 4
      Add salt to taste.

    Ratings & Reviews:

    • on December 05, 2010

      55

      Quick, easy and delicious. I added a small dollop of RF Sour-cream and sprinkled with powdered ginger for a "wow presentation". Served with a crusty bread, it was the perfect light lunch I was looking for. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 27, 2009

      55

      Great Vegetarian/Vegan thickened soup with full flavor; true comfort food. I added a cup of leftover canned pumpkin to the brew too. For step #2, I cooked it in my crock pot on low for 4-5 hours. It smelled heavenly cooking. Made for Spring PAC 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Butternut Ginger Soup

    Serving Size: 1 (307 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 218.6
     
    Calories from Fat 100
    45%
    Total Fat 11.1 g
    17%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 52.3 mg
    2%
    Total Carbohydrate 31.3 g
    10%
    Dietary Fiber 5.9 g
    23%
    Sugars 7.2 g
    28%
    Protein 2.8 g
    5%

    The following items or measurements are not included:

    vegetable broth

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