Curried Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 875.9
  • Total Fat: 29.1 g
  • Cholesterol: 54.9 mg
  • Sodium: 441.4 mg
  • Total Carbs: 129.6 g
  • Dietary Fiber: 20.8 g
  • Protein: 36.3 g

View full nutritional breakdown of Curried Butternut Squash Soup calories by ingredient
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Thai inspired soup for the fall! Thai inspired soup for the fall!
Number of Servings: 1


    1/2 Butternut squash roasted till soft (I microwaved mine it took about 10 minutes)
    1 small onion chopped
    1 carrot shreded
    2 tsp minced garlic
    2 tbls curry powder
    1 tbls garam massala
    1 tbls butter, salted
    1/4 cup flour
    1 1/2 cup water
    2 cups 1% milk
    1 - Can Coconut milk (I used Lite Coconut Milk but there was no option for this in the foods and the can was thrown away)
    1 Lime - juiced
    2 Tbls fresh Basil chopped


To 'steam' in microwave cover squash with plastic wrap venting it. Cook on high for 5 minutes. Loosen plastic wrap or remove it at this point and microwave again until squash is fork tender.


Roast or Microwave butternut squash until tender (seeds removed prior to cooking). Scoop out squash and set aside. Saute onions, carrot in butter until tender, add minced garlic saute another minute (if onions and carrots become to dry while being saute'd add a little water). Add curry and garam massala stir in and mixture becomes fragrant. Add squash stirring quickly over medium high heat. Add flour stir in. Mix I cup of water. Remove from heat and puree squash mixture in food processor until smooth. Transfer back to soup pot, add remaining milk and water and cook until thoroughly heated. Once soup is heated add coconut milk, basil, and lime juice.

Serving Size: 5 servings

Number of Servings: 1

Recipe submitted by SparkPeople user PINKUMBRELLAS.

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