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11Ingredients
45Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (medium, chopped into cubes)
- 1 large yellow onion (cut into 4 wedges)
- 4 cloves garlic (whole and peeled)
- 2 pears (Bartlett or Bosch work, sliced into 4 wedges and cored)
- 3 Tbsp. olive oil
- 3 1/2 cups water
- 1 tsp. turmeric powder
- 2 Tbsp. ginger juice (or 2 Tbsp grated ginger)
- sea salt
- black pepper
- seeds (fresh herbs, etc. for garnish, I'm using fresh thyme and sesame seeds, optional)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium210mg9% |
| Potassium620mg18% |
| Protein2g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber7g28% |
| Sugars13g |
| Vitamin A240% |
| Vitamin C50% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Kennie 3 years ago
This is a perfect meal to add warmth and coziness to a blustery, wet autumn day. Overall the taste is delicious, though the ginger is a bit strong; I may only do 1 tbsp next time. I also subbed about half the water with veggie broth, and I added a can of pinto beans (for protein) and some leftover zucchini cubes I had in my freezer. And, since I prefer more textured soups (and don’t have a blender at the moment), I kept it unblended and just added a bit more liquid as needed. Lastly, I would recommend giving yourself ample time for chopping if you’re using fresh squash; it’s delicious, but time-consuming.