Photo: Cala
Butternut and ginger soup
8 ingredients
Serves 4
openrecipes
A warming winter soup. If you don't want it too spicy, you could use less ginger and/or garlic.
Estimated Nutrition (whole recipe, rough)
182
Calories
2g
Protein
14g
Fat
14g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- 1 butternut squash, peeled, de-seeded and cut into 1" cubes
- 1 onion, chopped
- 4 cloves of garlic, crushed
- 1 leek, cleaned and chopped
- 2 thumb-sized pieces of ginger finely chopped
- 1 litre of vegetable stock
- salt and black pepper as required
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes