Ginger-Squash Soup

Serve this bright orange soup for dinner around Halloween. Top with chopped apples to add fall flavors.

Ginger-Squash Soup
Servings: 6


  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 32 ounce package reduced-sodium chicken broth
  • 1 12 ounce package cubed, peeled butternut squash or 1 pound butternut squash, peeled, seeded, and cubed (about 2-1/2 cups)
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon honey
  • 2 teaspoons grated fresh ginger
  • Diced apple, optional

Make It

1. In a large saucepan, heat oil over medium-high heat. Add onion and cook until tender, about 4 minutes. Stir in broth, squash, and pepper. Bring to a boil over high heat. Reduce heat and let simmer, covered, for 12 minutes. Uncover, simmer 10 minutes more or until squash is very tender. Remove from heat and let cool slightly

2. Puree squash mixture in batches in a blender or food processor. Return to saucepan. Stir in honey and ginger. Top with diced apples, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 110, Fat, total (g): 4, carb. (g): 18, fiber (g): 2, pro. (g): 4, calcium (mg): 47, Percent Daily Values are based on a 2,000 calorie diet.