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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 225.7
  • Total Fat: 4.5 g
  • Cholesterol: 1.7 mg
  • Sodium: 1,443.4 mg
  • Total Carbs: 46.2 g
  • Dietary Fiber: 8.6 g
  • Protein: 4.5 g

View full nutritional breakdown of Ellie Krieger's Curried Butternut Squash Soup calories by ingredient
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Ellie Krieger's Curried Butternut Squash Soup

Submitted by: SHERIHEATHER


Number of Servings: 4

Ingredients

    1 tablespoon canola oil
    1 medium onion, chopped (about 2 cups)
    2 cloves garlic, minced
    1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
    6 cups low-sodium chicken broth or vegetable broth
    1 tablespoon plus 2 teaspoons curry powder
    1/2 teaspoon salt, plus more, to taste
    2 tablespoons honey
    4 teaspoons plain low-fat yogurt, for garnish

Directions

Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.

Ladle into serving bowls and add a dollop of yogurt.

Serving Size: 4






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