Skip to content

Gingered Squash Soup

This mild and easy to swallow soup combines squash, sautéed vegetables and toasted cashews with the delicate sweetness of ginger and rich, creamy Greek yogurt. A delicious dish worthy of a special occasion that is easy to make and packed with nutrients.

  • Serves: 4

Ingredients

  • 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

Instructions

  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
Mayo Clinic Cancer Center