Easy Roasted Butternut Squash Soup with Rosemary and Ginger

NO PLATE LIKE HOME
9Ingredients
90Minutes
100Calories

Ingredients

US|METRIC
  • 1 butternut squash (large)
  • 3 cups chicken stock (or broth, Vegetarian or Vegan: use vegetable broth)
  • 1 teaspoon fresh rosemary (leaves washed, removed and chopped)
  • 2 teaspoons fresh ginger (or 1 tsp dried ginger)
  • 2 teaspoons extra-virgin olive oil
  • 4 tablespoons whole milk (or half and half creamer, Vegan: omit)
  • 1/2 teaspoon garlic powder (or to taste)
  • salt
  • pepper
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    NutritionView More

    100Calories
    Sodium13% DV310mg
    Fat5% DV3g
    Protein10% DV5g
    Carbs5% DV16g
    Fiber8% DV2g
    Calories100Calories from Fat25
    % DAILY VALUE
    Total Fat3g5%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol<5mg2%
    Sodium310mg13%
    Potassium430mg12%
    Protein5g10%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber2g8%
    Sugars4g8%
    Vitamin A160%
    Vitamin C25%
    Calcium6%
    Iron8%

    * 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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