Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light December 2001


Recipe Summary test

4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

164 calories; calories from fat 21%; fat 3.9g; saturated fat 0.7g; mono fat 1.4g; poly fat 0.5g; protein 5g; carbohydrates 33.1g; fiber 8g; cholesterol 3mg; iron 1.7mg; sodium 905mg; calcium 117mg.