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ginger-squash-soup-with-toast

Ginger Squash Soup with Toast

A warm and comforting ginger squash soup served with gluten-free toast.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 medium butternut squash, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • Salt and pepper to taste
  • 4 slices gluten-free bread

Instructions 

  1. In a large pot, sauté the onion and garlic until translucent.
  2. Add the ginger and cook for another minute.
  3. Add the diced squash and vegetable broth. Bring to a boil, then simmer until the squash is tender, about 20 minutes.
  4. Use an immersion blender to puree the soup until smooth.
  5. Stir in the coconut milk and season with salt and pepper.
  6. Toast the gluten-free bread.
  7. Serve the soup hot with a slice of toast.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Sodium: 600mg | Potassium: 500mg | Fiber: 6g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 2mg

Keywords

Gluten-Free
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