Gingered Butternut Squash Soup Recipe

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Gingered Butternut Squash Soup

Cathy Gillespie


Heavenly soup.

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Stove Top


1 Tbsp
olive oil
1 small
onion, diced
butternut squash, peeled, diced
1 Tbsp
gingerroot, peeled, chopped
8 oz
canned diced carrots, drained
6 c
chicken broth
bay leaf
5 oz
evaporate skim milk
salt and pepper
1/4 tsp
chives or scallions, chopped, garnish


1In soup pot over med-hi heat, place oil and onion. Cook; stirring often, until onions soften. Add squash, ginger, broth and bay leaf. Cover and simmer until all vegetables are soft, about 30 minutes. Add carrots and heat through. Puree soup with hand blender. Thin soup with evaporated milk and season to taste with salt, pepper and nutmeg.

2Serve garnished with chives or scallions.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free