Curried Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 160.5
- Total Fat: 2.6 g
- Cholesterol: 5.1 mg
- Sodium: 1,307.3 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 1.5 g
- Protein: 3.4 g
View full nutritional breakdown of Curried Butternut Squash Soup calories by ingredient
Introduction
This is great on a cool fall day! Does take time to prepare but worth the wait (though I am a slow cooker). This is great on a cool fall day! Does take time to prepare but worth the wait (though I am a slow cooker).Number of Servings: 6
Ingredients
-
• 3 cans (14 oz each) of fat free low sodium chicken broth
•8 C of peeled cubed butternut squash
•cooking spray
•1 T butter
•2 C peeled and chopped GRANNY SMITH apples
•1 1/2 C finely chopped onion
•1/2 C thinly sliced celery
• 1 Bay Leaf
•2 t. curry poder
•1 garlic clove, minced
1/8 - 1/2 t. salt
Directions
1. Preheat oven to 400 degrees
2. Arrange cubed squash on foil lined baking sheet coated with cooking spray. Bake 45 min. or until tender.
3. Melt butter in a dutch oven over a medium heat. Add apple, onion celery and bay leaf. Sauté 10 min.
4.Stir in curry powder and garlic. Cook one more minute stirring constantly.
5. Add squash, broth and salt. Stir well
6. Reduce heat to medium low; simmer uncovered 30 min. Discard bay leaf and partially mash or puree in blender.
Number of Servings: 6
Recipe submitted by SparkPeople user 1967LORI.
2. Arrange cubed squash on foil lined baking sheet coated with cooking spray. Bake 45 min. or until tender.
3. Melt butter in a dutch oven over a medium heat. Add apple, onion celery and bay leaf. Sauté 10 min.
4.Stir in curry powder and garlic. Cook one more minute stirring constantly.
5. Add squash, broth and salt. Stir well
6. Reduce heat to medium low; simmer uncovered 30 min. Discard bay leaf and partially mash or puree in blender.
Number of Servings: 6
Recipe submitted by SparkPeople user 1967LORI.