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Triple-Ginger Butternut Squash Soup

Yield 4 servings
Ground, fresh, and crystallized ginger converge in this pungent vegetarian soup. While the soup is pureed until silky, it's given textural contrast with a chopped-peanut garnish. Cooking the squash in the microwave speeds preparation.

Ingredients

  • 2 butternut squash (about 1 3/4 pounds)
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 3 tablespoons chopped crystallized ginger
  • 1 teaspoon ground ginger
  • 1 (1-inch) piece peeled fresh ginger
  • 2 (14 1/2-ounce) cans vegetable broth
  • 1/4 cup thinly sliced green onions
  • 4 teaspoons chopped dry-roasted peanuts
  • 4 teaspoons low-fat sour cream

Nutrition Information

  • calories 164
  • caloriesfromfat 21 %
  • fat 3.9 g
  • satfat 0.7 g
  • monofat 1.4 g
  • polyfat 0.5 g
  • protein 5 g
  • carbohydrate 33.1 g
  • fiber 8 g
  • cholesterol 3 mg
  • iron 1.7 mg
  • sodium 905 mg
  • calcium 117 mg

How to Make It

  1. Pierce each squash with a fork. Microwave at high for 20 minutes or until tender, and cool. Cut each squash in half lengthwise, discarding the seeds and membrane. Remove the pulp.

  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion, and cook for 5 minutes or until golden. Place the onion, squash, and gingers in a blender, and process until smooth. Return the squash mixture to the pan. Stir in the vegetable broth, and cook for 5 minutes or until thoroughly heated. Spoon 1 1/2 cups soup into each of 4 individual soup bowls. Top each serving with 1 tablespoon green onions, 1 teaspoon chopped peanuts, and 1 teaspoon sour cream.