Curried Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Butternut Squash - 1 medium, seeds removed, peeled and diced1 Tbsp. Extra Virgin Olive Oil2 Tbsp. Butter2 small Granny Smith Apples, peeled and diced1 large stalk Celery, diced1 large Carrot, diced1 medium Onion, diced1/2 tsp. Curry Powder16 oz. Organic Chicken Broth1/2 cup Coconut Milk unsweetened1 tsp. Sea Salt1 tsp. Black PepperPinch of Cayenne Pepper
Cook butternut squash in pressure cooker with 1/2 c chicken broth. (Or you can cook in Microwave.)
Melt butter in large saute' pan with olive oil, add apples, celery, carrot, onion, curry powder and a pinch of cayenne pepper; saute' until soft. Combine sauteed vegetables with butternut squash in a large stock pot. Add chicken stock. Bring to a boil, reduce heat and simmer 20 minutes. Remove from heat. Using a hand blender, blend until smooth. Return to low heat, add cream and heat through. Do not boil. Season with salt and pepper.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DGRIFFITH51.
Melt butter in large saute' pan with olive oil, add apples, celery, carrot, onion, curry powder and a pinch of cayenne pepper; saute' until soft. Combine sauteed vegetables with butternut squash in a large stock pot. Add chicken stock. Bring to a boil, reduce heat and simmer 20 minutes. Remove from heat. Using a hand blender, blend until smooth. Return to low heat, add cream and heat through. Do not boil. Season with salt and pepper.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DGRIFFITH51.
Nutritional Info Amount Per Serving
- Calories: 135.8
- Total Fat: 5.2 g
- Cholesterol: 7.7 mg
- Sodium: 471.7 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 5.9 g
- Protein: 2.1 g
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