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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 200.9
  • Total Fat: 6.0 g
  • Cholesterol: 5.4 mg
  • Sodium: 267.3 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 6.4 g
  • Protein: 6.8 g

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

Submitted by: EMI101908

Introduction

Loaded with flavor and vitamins, this soup is great year round but best in the fall and winter when it's cold out. Serve at any temperature. Loaded with flavor and vitamins, this soup is great year round but best in the fall and winter when it's cold out. Serve at any temperature.
Number of Servings: 4

Ingredients

    Olive Oil - 1 tbsp
    Onions - 1 medium
    Garlic - 1 clove
    Curry powder - 1 tbsp
    Butternut Squash - 700 grams (1 average squash)
    Chicken stock - homemade is best - 3 cups
    Fat Free Sour Cream - 4 tbsp

Directions

Peel and cube butternut squash, mince onion, peel garlic.

Saute onions in olive oil in a stock pot until softened, 5 minutes. Add the butternut squash and garlic and cook 5 minutes more. Add curry powder and stir until fragrant, 30 seconds. Add chicken broth and enough water to cover. Simmer for 15 minutes or until squash is tender.

Remove from heat and stir in honey. Blend in batches or use an immersion blender until desired smoothness is reached.

Makes 4 generous servings. Top with a tsp of sour cream or yogurt.

Number of Servings: 4

Recipe submitted by SparkPeople user EMI101908.






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