Rich and Spicy Butternut Squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 med-large Butternut Squash1 medium Potato peeled and cubed1 small onion peeled and diced1 large carrot peeled and cubed1 medium red bell pepper seeded and diced3 garlic cloves peeled1 tbsp olive oilapprox 32 ounces Swanson Natural Goodness fat free MSG free Chicken Broth1 cup Half and Half Cream1/4 tsp Curry powder, .25 tsp1/8 tsp Ground Nutmeg1/2 tsp Ground Cinnamon1/2 tsp Crushed Red PepperSalt to taste if neededCayenne to taste
Peel squash and scoop out seeds, place cut side down in a shallow baking dish in 1/2 inch water and bake for 40-45 minutes at 375 degrees until fork tender. Remove from oven and cut into cubes.
In a large stock pot saute remaining vegetables and garlic in olive oil until tender, add squash and half the chicken stock, cover and simmer for 20 minutes.
Add curry (I used red curry), nutmeg, cinnamon, and crushed red pepper (use more or less depending on the level of heat you can handle) and stir thoroughly.
Add to blender in batched and puree and add remaining stock as needed to thin it out a little. Run through a sieve if you need to remove chunks or pepper flakes and for a smoother texture.
Return to stock pot and simmer and add half and half. Allow to simmer for about 5-10 minutes and serve with a dollop of sour cream (adjust nutrition value if you do this) and sprinkle some cayenne pepper and salt to taste.
Serving size should be about 1 cup per bowl...this is just an approximation.
Number of Servings: 8
Recipe submitted by SparkPeople user PENELOPECAT.
In a large stock pot saute remaining vegetables and garlic in olive oil until tender, add squash and half the chicken stock, cover and simmer for 20 minutes.
Add curry (I used red curry), nutmeg, cinnamon, and crushed red pepper (use more or less depending on the level of heat you can handle) and stir thoroughly.
Add to blender in batched and puree and add remaining stock as needed to thin it out a little. Run through a sieve if you need to remove chunks or pepper flakes and for a smoother texture.
Return to stock pot and simmer and add half and half. Allow to simmer for about 5-10 minutes and serve with a dollop of sour cream (adjust nutrition value if you do this) and sprinkle some cayenne pepper and salt to taste.
Serving size should be about 1 cup per bowl...this is just an approximation.
Number of Servings: 8
Recipe submitted by SparkPeople user PENELOPECAT.
Nutritional Info Amount Per Serving
- Calories: 177.4
- Total Fat: 5.5 g
- Cholesterol: 11.2 mg
- Sodium: 314.6 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 7.4 g
- Protein: 5.1 g
Member Reviews