Cancer Nutrition Consortium

Gingered Squash Soup

Serves 4.


  • 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


  1. 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).
  2. Meanwhile, heat the oil in a small skillet. Add onions and sauté over medium heat for about 5 minutes.
  3. 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.
  4. 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).
  5. Drizzle with yogurt and serve.
  6. * 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

Posted on: February 10, 2015

By: Chef Michael Tangen

Mayo Clinic Cancer Center

Mayo Clinic Health System Executive Chef