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Ginger Squash Soup

 Ginger Squash Soup
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
6 ServingsPrep: 10 min. Cook: 30 min.


  • 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


  • 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 Facts: 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.