Curry butternut squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
5.0 cup, cubes Butternut Squash8.0 oz Thai Kitchen Light Coconut Milk3.0 serving Broth, chicken: College Inn, Light chicken broth, 1 diced onion, curry powder, salt.
Cook squash cubes in chicken broth until tender, add 1 cup chopped onion. Cook until translucent. Puree until smooth. Return to pot add coconut milk, 1 tsp salt, 1 tbsp favorite curry powder. Heat until bubbling. Serve hot. You can add a spoonful of plain Greek yogurt for added creaminess.
Serving Size: 2 cups
Number of Servings: 10.0
Recipe submitted by SparkPeople user TBERNETHY4.
Serving Size: 2 cups
Number of Servings: 10.0
Recipe submitted by SparkPeople user TBERNETHY4.
Nutritional Info Amount Per Serving
- Calories: 60.5
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 139.5 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 3.0 g
- Protein: 1.2 g
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