Roasted Butternut Squash Soup

November 08, 2013

102

Roasted Gingered Butternut Squash Soup. A silky smooth, healthy, and delicious soup is perfect as a Thanksgiving appetizer or as a meal on a cold night.

1 medium butternut squash (roughly 2 1/2 pounds) or 1 20 ounce package of precut butternut squash
1 large sweet onion,
6-8 cups of chicken or vegetable stock (to keep it gluten free, I used Swanson Chicken stock- check out the Campbell’s gluten free list here)
1 tablespoon of fresh grated ginger or 1/2 tablespoon of ground ginger
1-2 tablespoons of extra virgin olive oil
1/2 tablespoon of garlic
salt and pepper, to taste

For those of you with a precut squash, skip to step two. Peel your squash. Then cut it in half lengthwise and remove the seeds. If roasting the seeds, set them aside. Chop your squash into roughly 1 inch...
See the full directions on my site

Nutritions

Calories
451

Sodium
147mg
6% DV

Fat
24g
38% DV

Protein
45g
91% DV

Carbs
6g
2% DV

Fiber
2g
11% DV