Butternut Ginger Soup Recipe

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Butternut Ginger Soup
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  1. In a 3-quart saucepan, saute the squash, carrots, celery, onion, and ginger in the olive oil until tender.
  2. Add the vegetable broth and bring to a boil, reduce heat to low, cover and simmer for 40 minute stirring occasionally.
  3. Puree soup in a blender or food processor. Reheat on stove if necessary.
  4. Add salt to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 199.38 Kcal (835 kJ)
Calories from fat 118.46 Kcal
% Daily Value*
Total Fat 13.16g 20%
Cholesterol 0.98mg 0%
Sodium 566.17mg 24%
Potassium 481.97mg 10%
Total Carbs 19.22g 6%
Sugars 5.22g 21%
Dietary Fiber 3.53g 14%
Protein 3.12g 6%
Vitamin C 11.6mg 19%
Vitamin A 0.5mg 17%
Iron 1.3mg 7%
Calcium 58.3mg 6%
Amount Per 100 g
Calories 88.78 Kcal (372 kJ)
Calories from fat 52.75 Kcal
% Daily Value*
Total Fat 5.86g 20%
Cholesterol 0.44mg 0%
Sodium 252.09mg 24%
Potassium 214.6mg 10%
Total Carbs 8.56g 6%
Sugars 2.32g 21%
Dietary Fiber 1.57g 14%
Protein 1.39g 6%
Vitamin C 5.2mg 19%
Vitamin A 0.2mg 17%
Iron 0.6mg 7%
Calcium 26mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.4
  • 5

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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