Butternut and Ginger Soup

Recipe Summary:

Preparation Time: 1 hour

Number of Servings: 6

Cups of Fruits and Vegetables Per Person: 1.00


1 tsp mild olive oil

1-1/2 cups chopped onion

3 cloves garlic, crushed

2 tsp chopped fresh ginger

1-1/2 lbs (6 cups) peeled raw butternut or other winter squash

1/2 lb (1 cup) new potatoes, peeled and chopped

1 cup unsweetened 100% apple juice

3 cups water

1/2 cup skim milk

1/2 tsp salt


1/2 cup chopped Granny Smith apple

2 Tbsp chopped parsley


Heat the oil in a high-sided skillet or large saucepan on medium high.
Sauté the onions 3 minutes or until tender.
Add the garlic and ginger and cook 1 minute longer.
Add the squash, potatoes, 100% apple juice, and water or broth.
Bring to a boil. Reduce the heat and simmer 35 to 40 minutes or until very soft.
Puree in a blender or processor, in batches, until smooth.
Pour back into the pan and stir in the milk and salt.
Reheat and serve topped with chopped apple and parsley.


Serving Size 1/6 of recipe

Amount Per Serving

Calories 190 Calories from Fat 10

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