Curried Butternut Squash & Apple Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 1/2 - 3 lbs. butternut squash, peeled and cut into 1 inch cubes3 small Granny Smith apples, peeled, cored, cut into 1 inch pieces3 small Yellow onions, chopped into 1 inch pieces3 Tbsp Extra Virgin Olive Oil1/2 tsp salt1/2 tsp pepper1/2 tsp Curry Powder4 Cups low sodium Chicken stock
Preheat oven to 400.
Place butternut squash, apples and onions on large baking sheet. Toss with salt, pepper, and olive oil. Roast for 30-40 minutes, tossing a few times, until lightly browned.
While the squash, apples, and onion are cooking, heat Chicken stock over low heat and simmer.
Once squash, apples, and onions are done, place in food processor with some of the broth and process until smooth (you will have to do several batches). Add curry powder to soup and season to taste with more salt and pepper if necessary.
Serving Size: Makes 4-6 servings. Nutrition info is based on 4 servings.
Place butternut squash, apples and onions on large baking sheet. Toss with salt, pepper, and olive oil. Roast for 30-40 minutes, tossing a few times, until lightly browned.
While the squash, apples, and onion are cooking, heat Chicken stock over low heat and simmer.
Once squash, apples, and onions are done, place in food processor with some of the broth and process until smooth (you will have to do several batches). Add curry powder to soup and season to taste with more salt and pepper if necessary.
Serving Size: Makes 4-6 servings. Nutrition info is based on 4 servings.
Nutritional Info Amount Per Serving
- Calories: 289.3
- Total Fat: 11.3 g
- Cholesterol: 0.0 mg
- Sodium: 755.0 mg
- Total Carbs: 51.1 g
- Dietary Fiber: 12.4 g
- Protein: 4.2 g
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