Butternut and Ginger Soup

Recipe Summary:

Preparation Time: 1 hour

Number of Servings: 6

Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:

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

garnish

1/2 cup chopped Granny Smith apple

2 Tbsp chopped parsley

Directions:

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.

garnish

Serving Size 1/6 of recipe

Amount Per Serving

Calories 190 Calories from Fat 10

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