Gingered Butternut Squash Soup

Oxmoor House
This smooth and delicious soup would be an elegant first course at an autumn dinner party. Acorn squash is a good substitute for the butternut squash. You'll need about 4 pounds of acorn squash.
5 servings (serving size: 1 cup)


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2 butternut squash (about 4 1/2 pounds)
Cooking spray
2 tablespoons butter
1 1/2 cups chopped onion (about 1 large)
1 cup peeled, cored, and chopped pear (about 1 large)
1 tablespoon minced peeled fresh ginger
2 (14-ounce) cans fat-free, less-sodium chicken broth, divided
1 cup fat-free half-and-half
1 1/2 tablespoons honey
1 teaspoon ground coriander
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper


Prep: 27 Minutes
Cook: 1 Hour, 35 Minutes

Preheat oven to 375°.

Cut squash in half lengthwise. Remove seeds. Reserve seeds for toasting. Place squash, cut sides down, on a jelly roll pan coated with cooking spray.

Bake at 375° for 50 minutes or until skin pierces easily with a fork. Scoop out pulp; set aside. Reduce oven temperature to 325°.

To toast seeds, rinse seeds and pat dry. Place on a foil-lined baking sheet coated with cooking spray. Bake at 325° for 15 minutes or until crisp and lightly browned, stirring every 5 minutes.

Melt butter in a Dutch oven over medium- high heat. Add onion, pear, and ginger. Sauté 10 minutes or until tender. Add squash pulp and 1 can broth. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.

Place mixture in a blender or food processor. Process in batches until smooth. Pour mixture through a strainer into a bowl, pressing with the back of a spoon.

Return soup to Dutch oven. Add 1 can broth, half-and-half, and next 5 ingredients. Cook over medium heat until thoroughly heated, stirring often. Spoon into serving bowls, and top with toasted seeds.

Created date

March 2010

Nutritional Information

Calories 192
Fat 4.9 g
Satfat 2.3 g
Protein 3.9 g
Carbohydrate 33.6 g
Cholesterol 12 mg
Iron 0.9 mg
Sodium 741 mg
Caloriesfromfat 23 %
Fiber 3.8 g
Calcium 101 mg