Cream of Squash and Ginger Soup

Saucepan, immersion blender (or blender/food processor)

10 minutes

35 minutes

Vegan

vegan, oil-free, squash, ginger, soup

Main Course

Simmering

Vegan

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1 cup cubed butternut squash

1/2 cup diced onion

1/2 teaspoon minced fresh ginger root

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

2 cups vegetable broth or water

Salt and pepper to taste

In a medium saucepan over medium heat, add the cubed butternut squash, diced onion, minced ginger root, nutmeg and cinnamon. Stir to combine.

Pour in the vegetable broth or water and bring to a boil. Reduce heat to low and simmer for 15 minutes or until the squash is tender.

Remove from heat and use an immersion blender to blend the soup until smooth. Alternatively you can transfer the soup to a blender or food processor and blend until smooth.

Return the soup to the pot over low heat and season with salt and pepper to taste. Simmer for an additional 5 minutes before serving.

Calories – 100 kcal; Protein – 2g; Fat – 0g; Carbohydrates – 20g; Fiber – 4g; Sodium – 150mg

This Cream of Squash and Ginger Soup is a delicious vegan soup that is easy to make with simple ingredients like butternut squash, onion, ginger root, nutmeg and cinnamon simmered in vegetable broth or water until tender then blended until smooth before seasoning with salt and pepper for an extra flavorful finish!

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