Print Options:

Butternut Squash And Ginger Soup

Yields6 ServingsTotal Time40 mins

A classic, smooth, vibrant-colored butternut squash soup. The ginger adds an extra flavor dimension plus an immune-boosting hit.

squash

 4 Tbsp olive oil
 3 Tbsp fresh ginger, peeled and finely chopped or minced
 6 garlic cloves, roughly chopped
 1 onion, roughly chopped
 1 cup chopped carrots
 1 cup chopped celery
 1 lb butternut squash chunks (skin and seeds removed, purely the orange flesh used)
 4 cups vegetable stock
 Salt and pepper
1

Add the olive oil to a stock pot over a medium heat

2

Add the ginger, garlic, onion, carrots and celery, stir as the vegetables soften (about 3 minutes)

3

Add the butternut squash, stock, salt and pepper. Stir, making sure to scrape the bottom and corners of the pot to make sure there are no stuck veggies

4

Bring the soup to boiling point, then reduce to a simmer. Cover the pot and simmer the soup for at least 45 minutes or until the veggies are extremely soft and yielding when poked with a knife

5

Remove from the heat and leave to cool

6

Use your hand-held/immersion blender to blend the soup until very smooth and creamy

Nutrition Facts

6 servings

Serving size

Amount per serving
Calories136
% Daily Value *
Total Fat 9.3g12%
Total Carbohydrate 13.9g6%
Protein 2.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.