Ginger Butternut Squash Soup with Shiitake Mushrooms Recipe

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Ginger Butternut Squash Soup with Shiitake Mushrooms
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  1. Cut squash in half and remove all the seeds and inner fibers. (It's best to remove with a grapefruit knife) Place skin side in a baking dish with a little water and roast in a preheated 350 degree oven for 30 minutes. Remove all skin from squash when cool. Cut squash into two inch square.
  2. Place squash with fresh garlic and fresh ginger in a large pot with 1/2 cup of chicken stock and sweat over low heat for 10 minutes. Add remaining stock and bring to a boil. Turn down to light simmer and cook until squash is tender approximately 30 minutes. Add remaining ingredients except for shiitake mushrooms. Puree in a food processor until smooth. Remove the stems from the Shiitake mushrooms and slice a 1/4-inch thick. Simmer in squash soup for 2 minutes.
  3. Ladle six ounces into each serving bowl and garnish with slice basil.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 270.06 Kcal (1131 kJ)
Calories from fat 7.61 Kcal
% Daily Value*
Total Fat 0.85g 1%
Cholesterol 3.26mg 1%
Sodium 47.92mg 2%
Potassium 286.91mg 6%
Total Carbs 15.93g 5%
Sugars 11.05g 44%
Dietary Fiber 1.67g 7%
Protein 2.74g 5%
Vitamin C 6.4mg 11%
Vitamin A 0.2mg 8%
Iron 0.3mg 2%
Calcium 74.5mg 7%
Amount Per 100 g
Calories 76.87 Kcal (322 kJ)
Calories from fat 2.17 Kcal
% Daily Value*
Total Fat 0.24g 1%
Cholesterol 0.93mg 1%
Sodium 13.64mg 2%
Potassium 81.67mg 6%
Total Carbs 4.53g 5%
Sugars 3.14g 44%
Dietary Fiber 0.48g 7%
Protein 0.78g 5%
Vitamin C 1.8mg 11%
Vitamin A 0.1mg 8%
Iron 0.1mg 2%
Calcium 21.2mg 7%

* 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

  • 5.1
  • 2

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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