Curried Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 241.7
- Total Fat: 4.1 g
- Cholesterol: 7.5 mg
- Sodium: 2,331.9 mg
- Total Carbs: 50.9 g
- Dietary Fiber: 11.0 g
- Protein: 6.1 g
View full nutritional breakdown of Curried Butternut Squash Soup calories by ingredient
Introduction
This soup is very simple to make, the hardest part is peeling the squash. This soup is very simple to make, the hardest part is peeling the squash.Number of Servings: 4
Ingredients
-
1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 2 1/2-pound butternut squash, peeled, seeded and cut into 1-inch cubes (approx. 6 cups)
6 cups low-sodium chicken broth or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
1/2 teaspoon salt, plus more, to taste
2 tablespoons clove honey
4 teaspoons plain low-fat Greek yogurt, for garnish
Directions
Heat oil over medium heat in a 6-quart stockpot.
Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes.
Add the butternut squash, broth, curry powder and salt and bring to a boil.
Reduce heat and simmer until squash is tender, about 12 to 15 minutes.
Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
Ladle into serving bowls and add a dollop of yogurt.
Number of Servings: 4
Recipe submitted by SparkPeople user MATTY71.
Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes.
Add the butternut squash, broth, curry powder and salt and bring to a boil.
Reduce heat and simmer until squash is tender, about 12 to 15 minutes.
Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
Ladle into serving bowls and add a dollop of yogurt.
Number of Servings: 4
Recipe submitted by SparkPeople user MATTY71.
