Velvety Squash Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 230.5
  • Total Fat: 5.2 g
  • Cholesterol: 5.4 mg
  • Sodium: 767.7 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 5.6 g
  • Protein: 5.6 g

View full nutritional breakdown of Velvety Squash Soup calories by ingredient
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Number of Servings: 10


    1 (3-pound) butternut squash
    1 (2-pound) acorn squash
    Cooking spray
    2 cups coarsely chopped onion
    2 teaspoons canola oil
    5 cups fat-free, less-sodium chicken broth
    2/3 cup apple cider
    2 tablespoons molasses
    1 teaspoon curry powder
    3/4 teaspoon salt
    1/8 teaspoon ground red pepper
    2/3 cup half-and-half
    Chopped fresh thyme (optional)


Preheat oven to 425°.
Cut each squash in half lengthwise; discard seeds and membranes. Place squash, cut sides
down, on a jelly-roll pan coated with cooking spray.
Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake at
425° for 45 minutes or until squash and onion are tender. Cool slightly. Scoop out squash pulp
from skins; discard skins.
Place onion and squash pulp in a Dutch oven. Stir in broth and the next 5 ingredients (through
pepper); bring to a boil. Reduce heat; simmer 5 minutes.
Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam
to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to
avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining
squash mixture. Return pureed mixture to pan; stir in half-and-half. Cook over medium heat 5
minutes or until thoroughly heated. Garnish with thyme, if desired.

Number of Servings: 10

Recipe submitted by SparkPeople user CATCH23.

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