Gingered Squash Soup
This mild and easy to swallow soup combines squash, sautéed vegetables and toasted cashews with the delicate sweetness of ginger and rich, creamy Greek yogurt. A delicious dish worthy of a special occasion that is easy to make and packed with nutrients.
Ingredients
-
1
Butternut Squash Large
-
4
Cups
Water
-
1
Tbsp
Canola or Olive Oil
-
1.5
Cups
Onion Chopped
-
4
Garlic Cloves
-
2
Tbsp
Fresh Ginger Grated
-
1
Tsp
Salt
-
1/4
Tsp
Cumin
-
1/4
Tsp
Cinnamon
-
1/4
Tsp
Allspice
-
4
Tbsp
Fresh lemon Juice
-
1
Cup
Lightly Toasted Cashews
-
4
Oz
Plain Greek Yogurt
Instructions
-
Halve squash and clean seed material from center. Remove flesh from peel and cut into 1 “ chunks. Place in a large saucepan with the water, cover and bring to a boil. Lower the heat and simmer until very tender (about 10-15 minutes).
-
Meanwhile, heat the oil in a small skillet. Add onions and sauté over medium heat for about 5 minutes.
-
Add garlic, ginger, salt and spices. Turn heat to low and continue to sauté for another 8 – 10 minutes, until onions are very soft. Sir in lemon juice.
-
Combine the squash, sautéed vegetables mixture and toasted cashews and use a stick blender to puree (if using a blender or food processor you will need to do this in several batches).
-
Drizzle with yogurt and serve.
-
* To toast cashews, place in a small dry skillet over medium heat. Stir occasionally until nuts are slightly browned.
Nutrition Info
-
Calories:
-
345
-
Total Fat:
-
20g
-
Saturated Fat:
-
4.1g
-
Sodium:
-
615mg
-
Potassium:
-
815mg
-
Total Carbohydrate:
-
37g
-
Dietary Fiber:
-
5g
-
Protein:
-
10g
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-
Halve squash and clean seed material from center. Remove flesh from peel and cut into 1 “ chunks. Place in a large saucepan with the water, cover and bring to a boil. Lower the heat and simmer until very tender (about 10-15 minutes).
-
Meanwhile, heat the oil in a small skillet. Add onions and sauté over medium heat for about 5 minutes.
-
Add garlic, ginger, salt and spices. Turn heat to low and continue to sauté for another 8 – 10 minutes, until onions are very soft. Sir in lemon juice.
-
Combine the squash, sautéed vegetables mixture and toasted cashews and use a stick blender to puree (if using a blender or food processor you will need to do this in several batches).
-
Drizzle with yogurt and serve.
-
* To toast cashews, place in a small dry skillet over medium heat. Stir occasionally until nuts are slightly browned.
Nutrition Info
- Calories:
- 345
- Total Fat:
- 20g
- Saturated Fat:
- 4.1g
- Sodium:
- 615mg
- Potassium:
- 815mg
- Total Carbohydrate:
- 37g
- Dietary Fiber:
- 5g
- Protein:
- 10g
