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