Butternut Squash, Orange & Ginger Soup

Butternut Squash, Orange & Ginger Soup
Yield:
24 servings, 1 cup plus 2 Tbsp. (280 mL) each

Ingredients

Ingredients Weights Measures
Kraft Mandarin Orange with Sesame Dressing 12 fl oz 1-1/2 cups [375 mL]
onions, chopped 1 lb. [760 g] 1-1/2 qt. [1.5 L]
gingerroot, minced 3 oz. [85 g] 6 Tbsp. [90 mL]
garlic, minced 1/2 oz. [15 g] 1 Tbsp. [15 mL]
butternut squash, peeled, chopped 7-1/2 lb. [3.4 kg] 1-1/2 gal. [6 L]
25%-less-sodium chicken broth 144 fl oz 4-1/2 qt. [4.5 L]
Kraft Mandarin Orange with Sesame Dressing 2 fl oz 1/4 cup [50 mL]
onions, chopped 4-1/2 oz. [130 g] 1 cup [250 mL]
gingerroot, minced 1/2 oz. [15 g] 1 Tbsp. [15 mL]
garlic, minced 1/2 tsp. [2 mL]
butternut squash, peeled, chopped 1-1/4 lb. [565 g] 1 qt. [1 L]
25%-less-sodium chicken broth 24 fl oz 3 cups [750 mL]

Directions

Heat dressing in large pot on medium heat. Add onions, ginger and garlic; cook 5 to 7 min. or until onions are tender, stirring occasionally.

Stir in squash and broth; bring to boil. Cover; simmer on low heat 25 to 30 min. or until squash is tender. Remove from heat.

Puree soup, in batches if necessary, in blender until smooth.

Kraft Kitchens Tips

Special Extra
Serve garnished with chopped fresh cilantro.
Make Ahead
Soup can be made ahead of time; cool completely. Refrigerate up to 2 days before reheating on low heat just before serving.

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Nutritional Information
Calories
 140
Total fat
 3.5 g
Saturated fat
 0.5 g
Cholesterol
 0 mg
Sodium
 520 mg
Carbohydrate
 25 g
Dietary fibre
 3 g
Sugars
 9 g
Protein
 4 g
Vitamin A
 150 %DV
Vitamin C
 60 %DV
Calcium
 8 %DV
Iron
 10 %DV