- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 160.5
- Total Fat: 2.6 g
- Cholesterol: 5.1 mg
- Sodium: 1,307.3 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 1.5 g
- Protein: 3.4 g
Curried Butternut Squash SoupSubmitted by: 1967LORI
IntroductionThis is great on a cool fall day! Does take time to prepare but worth the wait (though I am a slow cooker). This is great on a cool fall day! Does take time to prepare but worth the wait (though I am a slow cooker).
â€¢ 3 cans (14 oz each) of fat free low sodium chicken broth
â€¢8 C of peeled cubed butternut squash
â€¢1 T butter
â€¢2 C peeled and chopped GRANNY SMITH apples
â€¢1 1/2 C finely chopped onion
â€¢1/2 C thinly sliced celery
â€¢ 1 Bay Leaf
â€¢2 t. curry poder
â€¢1 garlic clove, minced
1/8 - 1/2 t. salt
2. Arrange cubed squash on foil lined baking sheet coated with cooking spray. Bake 45 min. or until tender.
3. Melt butter in a dutch oven over a medium heat. Add apple, onion celery and bay leaf. SautÃ© 10 min.
4.Stir in curry powder and garlic. Cook one more minute stirring constantly.
5. Add squash, broth and salt. Stir well
6. Reduce heat to medium low; simmer uncovered 30 min. Discard bay leaf and partially mash or puree in blender.
Number of Servings: 6
Recipe submitted by SparkPeople user 1967LORI.