Cream of Squash and Roasted Ginger Soup

  • Preparation 20 MIN
    Cooking 30 MIN
  • Makes 6 appetizers, 14 hors-d’oeuvres or 1.75 litres (7 cups)



  1. In a large saucepan, brown the ginger in the oil. Add the onion and garlic and sauté until tender.
  2. Add the broth and squash. Bring to a boil and simmer, covered, for about 20 minutes or until the squash is tender. In a blender, purée the soup until smooth. Season with salt and pepper. Serve warm or cold.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/6 of the recipe

With no-salt added homemade or commercial broth

Content % Daily Value
Calories 93  
Total Fat 5 g  
Saturated Fat 1 g  
Sodium (salt) 86 mg  
Carbohydrates 10 g  
Fibre 2 g  
Protein 3 g