Gingered Butternut Squash Soup

Teresa Ambra

This amazing soup is made with apples, pears, butternut squash, fresh ginger, cinnamon, nutmeg & thyme. It tastes remarkably like Panera Bread's newest version of Autumn Squash Soup. Gluten free, vegan.

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Prep Time 20

Cook Time 2

Total Time 4 20

Course Soups, Stews and Chowders

Cuisine American

Servings

Calories 74 kcal

Ingredients

2 large butternut squashes (2 ½ to 3 lbs. each)
4 gala apples cored, diced, unpeeled
2 D'Anjou pears cored, diced, unpeeled
32 oz. ctn. vegetable broth or more, if needed
3 cloves garlic minced
1 white onion chopped
2 tbsp. fresh ginger peeled and finely grated, or more to taste
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. thyme
1 tsp. pink Himalayan sea salt
fresh thyme for garnish
pumpkin seeds for garnish
cinnamon for garnish, if desired

Instructions

Bake butternut squash in 400° oven for 1 ½ to 2 hours or until soft.
Cool, peel and remove seeds.
Cut butternut squash in chunks.
Set aside.
Meanwhile, pour vegetable broth into a crockpot.
Add apples, pears, garlic, onion, ginger and spices.
Cook over high heat until veggies are tender about 2 hours.
Add butternut squash.
With an immersion blender, puree soup until smooth.
If desired, add additional broth to thin the soup.
Ladle soup into bowls.
Garnish with fresh thyme, pumpkin seeds and cinnamon, if desired.

Notes

NOTE: I prefer the soup thick, so I did not add any additional broth to thin the soup.

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Nutrition

Calories: 74kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 444mgPotassium: 170mgFiber: 3gSugar: 9gVitamin A: 2300IUVitamin C: 11.6mgCalcium: 30mgIron: 0.7mg

Keyword apples, butternut squash, crockpot, gluten free, main dish, pears, Slow Cooker, soup, vegan

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