Yield: 5 Servings | Serving Size: about 1 cup

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Adapted from www.foodhero.org.

Cost/Serving: $1.53

Ingredients:

2 teaspoons vegetable oil

2 cups sliced onions

2 pounds winter squash, peeled, seeded, and cut into 2-inch cubes (4 generous cups)

2 pears, peeled, cored, and diced, or 1 (15-ounce) can sliced pears, drained, and chopped 

2 cloves garlic, peeled and crushed 

2 Tablespoons coarsely chopped, peeled fresh ginger or 1 teaspoon powdered ginger 

1/2 teaspoon thyme 

4 cups low sodium chicken or vegetable broth

1 cup water or more

 

Directions:

  1. Heat oil in a large pot over medium heat.
  2. Add onions and cook, stirring constantly until softened, 3 to 4 minutes. 
  3. Add squash, pears, garlic, ginger, and thyme. Cook, stirring 1 minute.
  4. Add broth and water. Bring to a simmer. Reduce heat to low, cover, and simmer until squash is tender, 35-45 minutes.
  5. Puree soup, in batches, if necessary, in a blender. Return soup to pot and add water to reach desired consistency. Heat through.

 

Nutrition Facts: Servings: 5, Serving size: about 1 cup
Amount per serving: Calories: 190, Total Fat 6g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 65mg, Total Carbohydrates 32g, Dietary Fiber 8g, Total Sugar 15g (Incl. 0g Added Sugars), Protein 4g

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