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Gingered Butternut Squash Soup

Gingered Butternut Squash Soup

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.

Oxmoor House JANUARY 2005

  • Yield: 5 servings (serving size: 1 cup)
  • Cook time:1 Hour, 35 Minutes
  • Prep time:27 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 192
  • Fat: 4.9g
  • Saturated fat: 2.3g
  • Protein: 3.9g
  • Carbohydrate: 33.6g
  • Cholesterol: 12mg
  • Iron: 0.9mg
  • Sodium: 741mg
  • Calories from fat: 23%
  • Fiber: 3.8g
  • Calcium: 101mg
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Gingered Butternut Squash Soup recipe

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