Gingered Butternut Squash Soup

Name: Gingered Butternut Squash Soup
Prep time: 2 h 2 min
Cook time: 2 h 2 min
Total time: 2 h 2 min
Yield: 5
Cuisine: Global
Ingredients: 2 Tbsps butter; 2 kilograms butternut squash (about; 1 teaspoons curry powder; 237 milliliters fat-free half-and-half; 794 grams fat-free, less-sodium chicken broth, divided; 1 Tbsp minced peeled fresh ginger; 1 teaspoon ground coriander; 0 teaspoons ground red pepper; 2 Tbsps honey; 355 milliliters chopped onion (about 1 large); 237 milliliters peeled, cored, and chopped pear (about 1 large); 0 teaspoons salt

Need a gluten free, primal, and vegetarian soup? Gingered Butternut Squash Soup could be a spectacular recipe to try. This recipe serves 5. One serving contains 314 calories, 7g of protein, and 6g of fat. From preparation to the plate, this recipe takes around 2 hours and 2 minutes. It is perfect for Autumn. A mixture of ground coriander, salt, honey, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 37

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Oven

Cut squash in half lengthwise.

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Squash

Remove seeds. Reserve seeds for toasting.

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Seeds

Place squash, cut sides down, on a jelly roll pan coated with cooking spray.

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Cooking Spray

Squash

Jelly

Roll

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Frying Pan

Bake at 375 for 50 minutes or until skin pierces easily with a fork. Scoop out pulp; set aside. Reduce oven temperature to 32

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Oven

To toast seeds, rinse seeds and pat dry.

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Seeds

Toast

Place on a foil-lined baking sheet coated with cooking spray.

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Cooking Spray

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Baking Sheet

Aluminum Foil

Bake at 325 for 15 minutes or until crisp and lightly browned, stirring every 5 minutes.

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Oven

Melt butter in a Dutch oven over medium- high heat.

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Butter

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Dutch Oven

Add onion, pear, and ginger. Saut 10 minutes or until tender.

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Ginger

Onion

Pear

Add squash pulp and 1 can broth. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.

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Squash

Broth

Place mixture in a blender or food processor. Process in batches until smooth.

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Food Processor

Blender

Pour mixture through a strainer into a bowl, pressing with the back of a spoon.

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Sieve

Bowl

Return soup to Dutch oven.

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Soup

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Dutch Oven

Add 1 can broth, half-and-half, and next 5 ingredients. Cook over medium heat until thoroughly heated, stirring often. Spoon into serving bowls, and top with toasted seeds.

Ingredients you will need

Broth

Seeds

Equipment you will use

Bowl