Ginger Butternut Squash Soup
Ginger Butternut Squash SoupGinger Butternut Squash Soup
This is rich in vitamin A.
Ingredients of Ginger Butternut Squash Soup
2 tablespoons olive oil
1 large onion, diced
3 carrots, peeled and sliced
2 tablespoons peeled and chopped ginger
1 large butternut squash (approximately 4 to 5 pounds), peeled, seeded,
and cut into 1- to 2-inch pieces
1 teaspoon cinnamon
1 48-ounce can low-sodium chicken or vegetable stock
1½ teaspoons coconut extract
1½ cups 1 percent milk
Salt and pepper, to taste
Makes approximately 10 to 12 cups, depending on size of squash.
Preparation of Ginger Butternut Squash Soup
Place olive oil in large pot on medium heat, and sauté onion until translucent. Add carrots and ginger and cook for 3 to 5 more minutes on medium to low heat. Add squash, cinnamon, stock, coconut extract, and milk. Simmer on low for approximately 30 to 40 minutes or until squash and carrots are soft. Remove from heat. Let cool slightly and puree in blender or food processor. Season with salt and pepper to taste.
Category: Healthy Eating During Pregnancy
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