Roasted Butternut Squash & Curry Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 - 2 1/2 lb butternut squash1/2 yellow onion, cubed1 Granny Smith apple, cored, peeled and diced2 c. water1 tsp. dehydrated vegetable broth1/4 tsp. fresh ground pepper (or to taste)1/4-1/2 tsp. freshly ground nutmeg (to taste)1/4-1/2 tsp. curry powder (to taste)
Remove stem from squash, cut in half and remove seeds. Place flesh side down on cookie sheet and roast in 400 F oven for 40 min.
Meanwhile, combine, onion, apple, water, broth and pepper in a medium saucepan. Bring to a boil and simmer for 10 minutes until apples are soft.
When squash is done, puree all ingredients in food processor until smooth. Add nutmeg and curry powder to taste.
Makes 5 - 1 cup servings.
It's also nice with a little fat-free sour cream swirled in prior to serving.
Number of Servings: 5
Recipe submitted by SparkPeople user TREKKIE1969.
Meanwhile, combine, onion, apple, water, broth and pepper in a medium saucepan. Bring to a boil and simmer for 10 minutes until apples are soft.
When squash is done, puree all ingredients in food processor until smooth. Add nutmeg and curry powder to taste.
Makes 5 - 1 cup servings.
It's also nice with a little fat-free sour cream swirled in prior to serving.
Number of Servings: 5
Recipe submitted by SparkPeople user TREKKIE1969.
Nutritional Info Amount Per Serving
- Calories: 96.0
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 176.3 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 6.4 g
- Protein: 1.8 g
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