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Butternut Squash and Ginger Detox Soup

  • Author: Jess
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 4 servings 1x
  • Category: Main/Side
  • Method: Cook
  • Cuisine: American


Butternut Squash and Ginger Detox Soup


  • 46 cups Chicken Broth
  • 1 Butternut squash
  • 1 Apple
  • 1 Tbsp. Olive Oil
  • 1 Onion
  • 2 Garlic Cloves
  • 2 Tbsp. Grated Ginger
  • Salt
  • Pepper
  • Cayenne


  1. Preheat the oven to 375, Cut squash in half and place on a baking sheet. Bake for 30-45 minutes, until the squash is soft, and golden brown. Remove from oven, remove the skin, and cut the squash into cubes.
  2. In a large pot, heat up the olive oil. Add in chopped onion, and minced garlic, and ginger and cook for about 5 minutes until onions are translucent.
  3. Next add in the chopped apple and squash to the pan, and mix all together.
  4. Pour your chicken broth over and season with salt, pepper, and cayenne. Let your soup simmer on low for about 30 minutes to infuse all the flavours.
  5. Blend soup with a blender until smooth.


  • Serving Size: 1 small bowl
  • Calories: 153
  • Sugar: 9g
  • Fat: 5g
  • Saturated Fat: 1g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 7g

Keywords: Butternut Squash and Ginger Detox Soup, how to make butternut squash soup