Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Gingery Squash Soup Recipe
    Lost? Site Map

    Gingery Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    25 mins

    1 hr 30 mins

    Transylmania's Note:

    This is an adaptation of a recipe from a friend's mother. In Romania I use turban squash but in the U.S. I think that acorn or butternut would be the best choices. If you would like it to be spicier use some hot pepper paste like Tunisian harissa. This is the way that I usually make it but I wanted to present the simplest version first. Perfect for Thanksgiving.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Cut the squashes in half and remove seeds.
    2. 2
      Roast squashes in a 325 oven for about 45 minutes, or until soft.
    3. 3
      Remove squash from the oven and let cool.
    4. 4
      When cool, scoop out the insides and mash until smooth with a potato masher.
    5. 5
      In a soup pot fry the bacon until it renders its fat and the pieces of bacon begin to brown. Add the onion and saute for about 10 minutes on medium heat, or until the onion is transparent and the bacon is crisp.
    6. 6
      Add the stock and the squash mash. Mix thoroughly so that the squash is evenly distributed.
    7. 7
      Bring to boil and add the ginger. Reduce heat and simmer for a half hour or until it is thick and smooth.
    8. 8
      Add milk, salt and pepper, and hot pepper paste. Cook for about 3 minutes more.
    9. 9

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:


    Nutritional Facts for Gingery Squash Soup

    Serving Size: 1 (355 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 298.3
    Calories from Fat 93
    Total Fat 10.4 g
    Saturated Fat 3.8 g
    Cholesterol 18.5 mg
    Sodium 193.7 mg
    Total Carbohydrate 49.9 g
    Dietary Fiber 8.0 g
    Sugars 9.8 g
    Protein 7.6 g

    The following items or measurements are not included:

    vegetable stock

    fresh ginger

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes