Roasted Butternut Squash + Sweet potato soup - curried

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 97.8
  • Total Fat: 5.0 g
  • Cholesterol: 9.0 mg
  • Sodium: 317.5 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 1.9 g

View full nutritional breakdown of Roasted Butternut Squash + Sweet potato soup - curried calories by ingredient
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Number of Servings: 12


    1 butternut squash
    2 yams (sweet potato - Canada)
    1 box (approx 900ml) of stock - chicken or vegetable
    1 medium onion - coarsely chopped
    2 tbsps olive oil
    2 cups water (or additional stock)
    3 tbsp curry powder
    1 cup half and half cream or milk - heat till hot to the touch but not boiling.


Cut butternut squash in half and remove the seeds / pulp.
Rub cut sides with olive oil and place cut side down on cookie sheet (covered with tin foil)
Cut sweet potatos in half, rub with olive oil and place cut side down on cookie sheet. Bake at 300F for 1hour. Allow to cool so you can touch and peel off the skins of the potato and cut the skins off of the squash.

Add 1tbsp of olive oil and chopped onions to a stock pot and heat on med until the onions are translucent. Add curry powder and allow to cook for 2 -3 min while stirring. Add the broth and water, and the sweet potatoes and squash and allow to cook for approx 15min. Use and immersion blender to blend until smooth. Slowly add the warmed cream. Heat to a boil and then serve.

Serving Size: makes 12 - 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user JENNATGAV.

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