BUTTERCUP SQUASH SOUP WITH GINGER

Buttercup Squash Soup with Ginger image

A deliciously sweet buttercup squash soup that's vegetarian, gluten free, dairy free, and low calorie. I like to serve it with Parmesan crisps, crusty bread, or cornbread.

Provided by Marcia

Categories Squash Soup

Time 40m

Yield 4

Number Of Ingredients 12

Previous Next

Ingredients

2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
½ teaspoon sea salt, or to taste
⅛ teaspoon freshly ground black pepper, or to taste
2 ½ pounds buttercup squash - seeded, peeled, and cubed
1 large clove garlic, minced
1 tablespoon chopped fresh sage
1 ½ teaspoons minced fresh rosemary
1 teaspoon minced fresh ginger root
¼ teaspoon white sugar
3 cubes vegetable bouillon
3 cups hot water

Steps:

Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper to the hot oil and cook until onions are soft and translucent, about 5 minutes. Add squash, garlic, sage, rosemary, ginger, and sugar; mix to combine. Dissolve bouillon in hot water and pour into the pot. Stir to combine.
Bring soup to a boil, reduce heat, cover, and simmer until squash is soft, 15 to 20 minutes. Remove from heat and puree using an immersion blender.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 22.9 g, Fat 7.1 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 237.4 mg, Sugar 6.1 g