Ginger Squash Soup

Everyone likes the beautiful golden color and creamy consistency of this soup. A touch of ginger really sparks the mild flavor of butternut squash.


6 servings


3 cups chicken broth
2 (10 ounce) packages frozen cooked winter squash, thawed
1 cup unsweetened applesauce
3 tablespoons granulated (white) sugar
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup heavy whipping cream, whipped


In a large saucepan, simmer broth and squash. Add the applesauce, sugar, ginger and salt. Bring to a boil. Reduce heat to low; stir in cream. Cook for 30 minutes or until soup reaches desired consistency, stirring occasionally.

Estimated Time

Preparation Time: 10 minutes
Cook Time: 30 minutes

Nutritional Information

One 1-cup serving (prepared with reduce-sodium broth) equals 163 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 260 mg sodium, 22 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

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