Ginger Squash Soup Recipe

Ginger Squash Soup Recipe photo by Taste of Home

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Everyone likes the beautiful golden color and creamy consistency of this soup. A touch of ginger really sparks the mild flavor of butternut squash.—Laurel Leslie, Sonora, California

This recipe is:

Diabetic Friendly

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Ginger Squash Soup Recipe

Prep: 10 min. Cook: 30 min.

Yield: 6 Servings

10 30 40

Ingredients

3 cups chicken broth
2 packages (10 ounces each) frozen cooked winter squash, thawed
1 cup unsweetened applesauce
3 tablespoons sugar
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup heavy whipping cream, whipped

Directions

In a large saucepan, simmer broth and squash. Add the applesauce, sugar, ginger and salt. Bring to a boil. Reduce heat to low; stir in cream. Cook for 30 minutes or until soup reaches desired consistency, stirring occasionally. Yield: 6 servings.

Nutritional Analysis: One 1-cup serving (prepared with reduce-sodium broth) equals 163 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 260 mg sodium, 22 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Originally published as Ginger Squash Soup in Taste of Home October/November 2003, p18