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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 96.0
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 176.3 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 6.4 g
  • Protein: 1.8 g

View full nutritional breakdown of Roasted Butternut Squash & Curry Soup calories by ingredient
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Roasted Butternut Squash & Curry Soup

Submitted by: TREKKIE1969

Introduction

This is a variation of a recipe I found online and altered to reduce the sodium content per serving. Serving size = 1 c. Soup is thick - can thin with additional water as needed. Also, the amount of curry can be adjusted to suit individual tastes. My husband is not a huge fan of curry, so I stick to 1/4 tsp. when he will be eating it :) This is a variation of a recipe I found online and altered to reduce the sodium content per serving. Serving size = 1 c. Soup is thick - can thin with additional water as needed. Also, the amount of curry can be adjusted to suit individual tastes. My husband is not a huge fan of curry, so I stick to 1/4 tsp. when he will be eating it :)
Number of Servings: 5

Ingredients

    2 - 2 1/2 lb butternut squash
    1/2 yellow onion, cubed
    1 Granny Smith apple, cored, peeled and diced
    2 c. water
    1 tsp. dehydrated vegetable broth
    1/4 tsp. fresh ground pepper (or to taste)
    1/4-1/2 tsp. freshly ground nutmeg (to taste)
    1/4-1/2 tsp. curry powder (to taste)

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Directions

Remove stem from squash, cut in half and remove seeds. Place flesh side down on cookie sheet and roast in 400 F oven for 40 min.
Meanwhile, combine, onion, apple, water, broth and pepper in a medium saucepan. Bring to a boil and simmer for 10 minutes until apples are soft.
When squash is done, puree all ingredients in food processor until smooth. Add nutmeg and curry powder to taste.
Makes 5 - 1 cup servings.
It's also nice with a little fat-free sour cream swirled in prior to serving.

Number of Servings: 5

Recipe submitted by SparkPeople user TREKKIE1969.






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Member Ratings For This Recipe

  • This sounds great, especially with fresh from the garden squash season just starting. Will be trying it in the next two weeks. Will probably go light on the curry as you suggested. Thanks for a good way to use some of our squash. - 8/30/09

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