Creamy Buttercup Squash Soup Recipe with Ginger

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 0.5 teaspoon sea salt, or to taste
• 0.13 teaspoon freshly ground black pepper, or to taste
• 2.5 pounds buttercup squash - seeded, peeled, and cubed
• 1 large clove garlic, minced
• 1 tablespoon chopped fresh sage
• 1.5 teaspoons minced fresh rosemary
• 1 teaspoon minced fresh ginger root
• 0.25 teaspoon white sugar
• 3 cubes vegetable bouillon
• 3 cups hot water

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper. Cook until onions are soft and translucent, approximately 5 minutes. Incorporate squash, garlic, sage, rosemary, ginger, and sugar until well combined. Dissolve bouillon in hot water; pour the mixture into the pot and stir.
2. Bring soup to a boil, then reduce heat to low. Cover the pot and simmer until squash is soft, usually 15-20 minutes. Remove from heat, then purée the soup with an immersion blender until smooth and creamy.

Nutrition

• Calories: 154 kcal
• Fat Content: 7 g
• Fiber Content: 2 g
• Sugar Content: 6 g
• Sodium Content: 237 mg
• Protein Content: 3 g
• Carbohydrate Content: 23 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g