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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 87.5
  • Total Fat: 3.2 g
  • Cholesterol: 8.8 mg
  • Sodium: 554.7 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.6 g

View full nutritional breakdown of Curried Butternut Squash Soup calories by ingredient
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Curried Butternut Squash Soup

Submitted by: CHUBBYRN73

Introduction

I love this soup! It is a wonderful soup for a cool autum evening! You can make this vegetarian with vegetable stock too! I love this soup! It is a wonderful soup for a cool autum evening! You can make this vegetarian with vegetable stock too!
Number of Servings: 8

Ingredients

    1 tbsp unsalted butter
    1 small onion, chopped
    4 cups butternut squash, peeled and cut into chaunks
    1 quart reduced-sodium chicken broth
    1 1/2 tsp curry powder
    1/4 tsp salt
    1/8 tsp white pepper
    1/4 light cream

Directions

1) Heat butter over medium heat in large stockpot. Add onion, cook until soft, about 3 minutes. Stir in squash and apple. Add chicken broth, curry powder, salt and white pepper. Bring to boiling

2) Reduce heat; cover and simmer 25 minutes or until squash is soft and tender, stirring occasionally.

3) Let cool 5 minutes. Puree in blender for food processor, in batches if necessary NOTE: Be careful when blending hot liquids. DO NOT fill blenter to the top because steam needs to escape.

4) Return to pot. Stir in cream, heat through.

Number of Servings: 8

Recipe submitted by SparkPeople user CHUBBYRN73.






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