Enjoy a wonderful warm bowl of wonderfully healthy soup! Gluten-free and vegan-friendly.

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  • Preparation Time

    15 minutes

  • Cooking Time

    1 hour

  • Difficulty Rating

    2

  • Health Level

    5

  • Serves

    4

Total Shares 0

Ingredients

  1. 1 1-lb / 450 g butternut or other winter squash
  2. 1 1-inch / 2½-cm piece fresh ginger, peeled and minced
  3. 1 cube vegetable or chicken boullion, preferably low-sodium and organic + 1 cup / 240 ml water or:
    • 1 cup prepared vegetable or chicken stock/broth
  4. 1 cup / 240 ml water
  5. 1 Tbsp. / 14 ml olive oil
  6. 1 tsp. / 4 g herbs and spices of choice (e.g., thyme, marjoram, oregano, rosemary, garlic, dried onion, cayenne or black pepper, smoked or sweet paprika)
  7. Salt or substitute to taste

Directions

  1. Preheat oven to 375°F/190°C. Brush or mist baking sheet with 1 tsp. olive oil.
  2. Peel squash and clean out squash, then cut into 1-inch/2½-cm cubes.
  3. Toss squash cubes with minced ginger and remaining oil, and place on prepared baking sheet.
  4. Place on middle rack in preheated oven, and bake for 50 minutes, stirring a couple of times during baking.
  5. If using boullion, dissolve in 1 cup / 240 ml boiling water in a 2-quart / 2-liter pan. If using prepared broth/stock, add to pan.
  6. Place baked squash and ginger along with 1 cup / 240 ml of water in food processor and puree. Add to 2 quart pan, mix with broth/stock until uniform.
  7. Season with herbs, spices, and salt or substitute (if desired), and warm over low heat for 5 minutes, stirring occasionally.

Serving size:1 cup / 240 ml

Exchanges per Serving: 1 Carb, 0 Protein, 0 Fat

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Comments 23

    • Ossie-Sharon

      Hi, Hsmithrtr. Absolutely! You just need to steam it until just tender, let it cool, remove the peel, then put it in a freezer-safe container and freeze. Butternut squash cubes are actually sold in the freezer section of some markets. Alternatively, if you have the space in your freezer, you can pre-freeze raw cubes on a tray, but they need to be spaced out from each other like cookies, not touching – once they are hard, you can put them together in a more space-friendly container for long-term freezing.

  8. djaustin

    The recipe I use is 1 Butternut Squash, peeled and cubed and Low sodium, fat free chicken stock, enough to cover the squash. Cook for 25-30 minutes until squash is tender. Puree with an emersion blender. Season to taste with pepper. So easy and quick. Could add a dollop of fat free sour cream.

  10. de.new

    Hi, I have a great solution for the hard to peel butternut squash. Simply cut squash in half lengthwise, scoop out seeds, drizzle with olive oil, wrap each half in aluminum foil, place on baking sheet and bake low and slow. I chose 350 degrees for at least an hour. When fork tender squash will be slightly sweet with a rich velvety taste. Yummy!!

  18. Ossie-Sharon

    Hi, Silviana. You can also probably just cook peeled and cut squash in the wawter with the ingredients then puree. The result may not have the “toasty” flavor given by the baking step, but it will still be healthy and delicious.

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