Curried Butternut Squash & Apple Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 289.3
  • Total Fat: 11.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 755.0 mg
  • Total Carbs: 51.1 g
  • Dietary Fiber: 12.4 g
  • Protein: 4.2 g

View full nutritional breakdown of Curried Butternut Squash & Apple Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

Adapted from Ina Garten's recipe in "Back to Basics" Adapted from Ina Garten's recipe in "Back to Basics"
Number of Servings: 4

Ingredients

    2 1/2 - 3 lbs. butternut squash, peeled and cut into 1 inch cubes
    3 small Granny Smith apples, peeled, cored, cut into 1 inch pieces
    3 small Yellow onions, chopped into 1 inch pieces
    3 Tbsp Extra Virgin Olive Oil
    1/2 tsp salt
    1/2 tsp pepper
    1/2 tsp Curry Powder
    4 Cups low sodium Chicken stock

Directions

Preheat oven to 400.

Place butternut squash, apples and onions on large baking sheet. Toss with salt, pepper, and olive oil. Roast for 30-40 minutes, tossing a few times, until lightly browned.

While the squash, apples, and onion are cooking, heat Chicken stock over low heat and simmer.

Once squash, apples, and onions are done, place in food processor with some of the broth and process until smooth (you will have to do several batches). Add curry powder to soup and season to taste with more salt and pepper if necessary.

Serving Size: Makes 4-6 servings. Nutrition info is based on 4 servings.

Rate This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.