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Gingered butternut squash soup – paleo recipe
Stav Kogan

Gingered butternut squash soup

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Servings: 4 servings
Calories: 140
Ingredients Method Nutrition

Ingredients
  

  • 1 butternut squash peeled and seeded
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • ½ cup (50 g) chopped leeks (white and green parts)
  • 1 tbsp ginger, peeled
  • 5 cups (1¼ L) chicken stock
  • 2 tsp nutmeg
  • Carefully add squash, onions, ginger, and leek mixture to blender or food processor and puree (using caution as the heat of the ingredients will very often cause the blender top to want to pop off and make a mess all over your kitchen).

Method
 

  1. Cut butternut squash into about 1 inch (2 cm) even sized cubes.
  2. Heat a large pot or Dutch oven over medium heat.
  3. When hot add olive oil and once oil is hot add in onions and leeks.
  4. Add in squash, ginger and chicken stock and bring to a simmer, cooking until the squash is tender (about 15 minutes or so).
  5. Pour off most of the stock and reserve.
  6. Once pureed, add contents back to pot, and add in the chicken stock until the desired consistency is attained.
  7. Stir well and add in nutmeg, salt, and pepper to taste.

Nutrition

Calories: 140kcalCarbohydrates: 28gProtein: 6gFat: 3g

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