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Butternut Squash, Carrot and Ginger Soup   
Butternut Squash, Carrot and Ginger Soup Recipe
Butternut squash and carrot are great sources of vitamins A and C, potassium and fiber. The soup also has a hint of ginger. Known for its healing benefits, ginger has been eaten by Asian societies for thousands of years. Ginger has been shown to help with migraine headaches, painful menstrual cramps, indigestion and asthma.  Recipe developed by Jim Perko, CEC, AAC, executive chef, Cleveland Clinic Wellness Institute, for Lifestyle 180.
Yield: 12 servings
8 ounces onion, thinly sliced
2 tablespoons extra virgin olive oil
2 cups peeled and diced carrots (about four medium carrots)
1 teaspoon minced fresh ginger
9 cups peeled, seeded and diced butternut squash (about 3 medium squash, 5½ pounds whole)
10 cups water
6 tablespoons vegetable soup base (such as Minor’s, Stouffer’s or Penzeys)
Pinch cayenne pepper (optional)
1. In large sauce pan, sauté onion in olive oil on low flame until transparent. Add carrots and sauté 10 minutes.
2. Add ginger and sauté 2 minutes.
3. Add butternut squash, water and vegetable soup base and bring to a boil.
4. Turn heat to medium low and simmer for 45 minutes.
5. Puree with a stick blender until smooth, and serve.
Nutrition Facts Per Serving: (1 cup): 110 Calories, 3 g total fat, 0 g saturated fat, 0 mg cholesterol, 240 mg sodium, 20 g total carbohydrate, 3 g dietary fiber, 4 g sugars, 2 g protein

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Note: The photo displayed is representational only and does not show this exact recipe.

ADDED TO  Food- Recipes, Soup, Recipe- Soup  2117 days 11 hours 18 min ago
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