Curried Butternut Squash Soup
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
Smart Balance, Smart Balance Light Buttery Spread, 1 TbspOnions, raw, 2 large4 CarrotsTsp, Cinnamon1 cup Plain Non-fat YogurtCurry powder, 1 tbspButternut Squash, 2.5-3lbs *Campbell's low sodium chicken broth, 4 cup Water, tap, 2.5 cup (8 fl oz) 1 small sweet potato, peeled
Melt 2 Tablespoons of margarine in Dutch oven over medium heat. Stir in onions. Cook for 18-20 minutes or until very tender, stirring frequently. Add the curry powder, cinnamon and remaining 1 Tablespoon of margarine. Cook for 1 minute, stirring constantly. Add the squash, potato, carrots, broth, water, and salt and mix well. Bring to a boil; reduce heat to low, simmer covered for 20 minutes until the squash and carrots are tender. Stir in yogurt for creamy texture. Process the soup using a hand-held blender. Ladle into bowls and sprinkle of nutmeg.
Number of Servings: 8
Recipe submitted by SparkPeople user MSKNEENIE.
Number of Servings: 8
Recipe submitted by SparkPeople user MSKNEENIE.
Nutritional Info Amount Per Serving
- Calories: 163.6
- Total Fat: 2.4 g
- Cholesterol: 0.6 mg
- Sodium: 387.9 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 8.1 g
- Protein: 5.6 g
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