Curried Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp unsalted butter1 small onion, chopped4 cups butternut squash, peeled and cut into chaunks1 quart reduced-sodium chicken broth1 1/2 tsp curry powder1/4 tsp salt1/8 tsp white pepper1/4 light cream
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.
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.
Nutritional Info 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
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