Gingered Butternut Squash Soup

by Anne Bennett on October 7, 2010

We’ll be ensconced in our little cabana for at least the next month. In the meantime I’m making good use of my new slow cooker. So far I’ve learned how¬†not to desecrate a whole chicken. Now I’ve moved on to soups. Soup is indestructible, even in a slow cooker, isn’t it?

Hungry Poodle reader Jean was kind enough to share this recipe with me recently, and I jumped on it immediately. It’s turned out to be a great introduction to our 2010 soup collection! Jean writes that it was published in Parade Magazine two years ago. She made the recipe her own by substituting butternut squash for the parsnips originally called for and adapting it for her slow cooker. The result is a silky, elegant soup that tastes rich yet has no cream.

When my mom was alive she loved going to Nordstrom’s for lunch. Their cafe serves two soups daily; my mom’s favorite was their Carrot Ginger Soup, which I’m sure is made with lots of cream. This soup tastes very much like that one, but with far fewer calories. Again, what’s not to love?

Soup. It’s what’s for dinner.

All you need are some whole grain crackers and a glass of wine!

1 1/2 lb. carrots, peeled and cut in large chunks
1 lb. butternut squash, peeled, seeded and cut into chunks
1 large onion, quartered and sliced
1 3-in. piece of fresh ginger, peeled and chopped
2 T. butter
3 T. dark brown sugar
1/4 to 1/2 t. kosher salt
4 cups low-sodium chicken broth
large pinch cayenne pepper
Nonfat plain Greek yogurt for serving

In a slow cooker combine all of the ingredients except the yogurt and cook on LOW for 4 hours. Process until smooth in either a food processor or with an immersion blender. Adjust seasonings and serve with a dollop of Greek yogurt.

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amy October 26, 2010 at 11:49 am

Made this for dinner last night…it was awesomely delicious! Everyone loved it!

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