Curried Butternut Squash & Apple Soup
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
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.
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.