Barefoot Contessa - Roasted Butternut Squash Curry Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 lbs of cubed butternut squash1 lb yellow onions, cubed1 lb McIntosh apples, cubed3 T olive oil1 tsp curry powdersalt and pepper4 cups chicken broth
cube butternut squash, onions and apples. Toss in olive oil, salt and pepper. Roast for 45 minutes at 450 degrees.
Cool. Heat 4 cups chicken stock. Puree roasted veggies with chicken stock in batches to desired thickness. Add curry powder and correct salt and pepper.
Garnish - Garnish is NOT included in my calculations. Ina suggests the following...
chopped scallions
chopped salted cashews
diced banana
toasted coconut flakes
I added cilantro to mine and I also added 100 grams of cubed chicken breast to each serving. Again, these are NOT calculated in this recipe as they are all optional.
If you want to look at the recipe -
https://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe2/index.html
Number of Servings: 6
Recipe submitted by SparkPeople user NORLANA.
Cool. Heat 4 cups chicken stock. Puree roasted veggies with chicken stock in batches to desired thickness. Add curry powder and correct salt and pepper.
Garnish - Garnish is NOT included in my calculations. Ina suggests the following...
chopped scallions
chopped salted cashews
diced banana
toasted coconut flakes
I added cilantro to mine and I also added 100 grams of cubed chicken breast to each serving. Again, these are NOT calculated in this recipe as they are all optional.
If you want to look at the recipe -
https://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe2/index.html
Number of Servings: 6
Recipe submitted by SparkPeople user NORLANA.
Nutritional Info Amount Per Serving
- Calories: 281.2
- Total Fat: 9.3 g
- Cholesterol: 4.8 mg
- Sodium: 241.0 mg
- Total Carbs: 47.4 g
- Dietary Fiber: 10.0 g
- Protein: 7.0 g
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