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Roasted Butternut Squash Ginger Soup
- prep: 15 min
- cook: 1 hr 20 min
- total: 1 hr 35 min
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Creamy butternut squash soup with a little kick of ginger to warm you up on cool fall evenings!
Ingredients
- 1 medium butternut squash
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 leek or onion, trimmed, prepared, and diced
- 2 cloves garlic, minced
- 1 teaspoon ginger
- ¼ teaspoon cumin
- pinch of cayenne pepper
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 4 cups vegetable or chicken broth
- Salt and pepper to taste
- Garnish with roasted pumpkin seeds, sour cream, and parsley
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 298 % Daily Value *
- Total Fat: 25 g 38.19%
- Saturated Fat: 7 g 33.25%
- Trans Fat: 0 g %
- Cholesterol: 20 mg 6.75%
- Sodium: 1722 mg 71.74%
- Calcium: 39 mg 3.94%
- Potassium: 85 mg 2.44%
- Magnesium: 0 mg 0%
- Iron: 3 mg 17.26%
- Zinc: 0 mg 0%
- Total Carbohydrate: 13 g %
- Dietary Fiber: 3 g 11.84%
- Sugar: 6 g
- Protein: 11 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 4.31%
- Vitamin C 7.07%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat5
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total2 oz-eq
