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+
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Squash Soup Recipe
Wendy Zitzman
Prep Time
Prep Time
30
minutes
mins
Cook Time
Cook Time
4
hours
hrs
Total Time
Total Time
4
hours
hrs
30
minutes
mins
Servings
Servings
12
people
Calories
Calories
131
Ingredients
▢
6
lbs
butternut squash
▢
2
Tbsp olive oil
▢
2
large onions
-
sliced
▢
2
Tbsp brown sugar
▢
1
Tbsp fresh ginger
-
minced
▢
2
sticks cinnamon
▢
1 ¼
tsp
salt
▢
6
cups
vegetable broth
▢
2
cups
water
Instructions
Preheat the oven to 350 degrees F.
Slice the squash in half. Place the squash directly on the oven rack, or on a baking sheet.
Bake for 15 minutes, or until the skin is slightly loosened.
Remove from the oven and allow it to cool for a few minutes.
Meanwhile, sauté the onion in the olive oil for 3-4 minutes, or until tender.
Add the brown sugar, ginger and garlic. Cook for another minute.
Combine all ingredients in a crockpot.
Cook on low for 6-8 hours or high for 4-6 hours.
Remove the cinnamon sticks.
Puree with an immersion blender, or use a regular blender (work in batches).
Notes
The entire recipe makes 12 servings (about 3 quarts)
The serving size is about 1 cup
Nutrition
Nutrition Facts
Squash Soup Recipe
Amount per Serving
Calories
131
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Carbohydrates
28
g
9
%
Fiber
7
g
29
%
Sugar
9
g
10
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.