Butternut Squash & Ginger Soup

January 30, 2011 by

Makes 6 servings

Each serving equals 1 cup vegetables  

 Ingredients:

  • 1 tsp mild olive oil
  • 1-½ cups chopped onion
  • 3 cloves garlic, crushed
  • 2 tsp chopped fresh ginger
  • 1-½ lbs (6 cups) peeled raw butternut or other winter squash
  • ½ lb (1 cup) new potatoes, peeled and chopped
  • 1 cup unsweetened 100% apple juice
  • 3 cups water ½ cup skim milk
  • ½ tsp salt garnish
  • ½ cup chopped Granny Smith apple
  • 2 Tbsp chopped parsley

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.

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Filed Under: Healthy Recipes
About Angela Lee, B.A., CPT

Angela has spent 16 years in a high-profile corporate career but elected to follow her dream of educating others to take better care of themselves by becoming a Certified Personal Trainer (CPT). She's also a National Physique Committee (NPC) competitor and belongs to one of the nation's largest and successful competitive teams. Lastly, as a survivor of childhood cancer she's learned at a young age the importance of making good choices about health, maintaining a positive outlook on life and the impact both have on overall vitality long-term.