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
Total TimePrep: 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.
Nutrition Facts1 cup: 163 calories, 8g fat (5g saturated fat), 29mg cholesterol, 260mg sodium, 22g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
Originally published as Ginger Squash Soup in Taste of Home October/November 2003
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