Butternut squash soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 265.2
  • Total Fat: 14.3 g
  • Cholesterol: 3.3 mg
  • Sodium: 803.8 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 7.3 g
  • Protein: 5.8 g

View full nutritional breakdown of Butternut squash soup calories by ingredient
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Number of Servings: 6


    4 cups butternut squash cubed
    q small red onion
    1 tbsp curry powder
    1 Tbsp olive oil
    32 oz chicken broth
    14 oz coconut milk
    1 15 oz can garbanzo beans (chickpeas) rinsed and drained
    1/3 cup dried apricots, snipped
    1 tsp olive oil
    fresh cilantro leaves


Makes 6 one cup servings

1. Preheat oven to 425 % F
In shallow roasting pan, toss squash and onion with curry powder and the 1 TBSP olive oil.
Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350% F.
2. In 4-quart Dutch oven combine roasted vegetables, broth, beans and apricots. Bring to boiling, reduce heat. Simmer, covered, q0 minutes. Cool about 5 minutes. Transfer half the soup to food processor or blender. Cover. Prcess or blend until smooth Return to Dutch Oven, heat through.
3. Serve. Top with snipped cilantro. May also add 1 cup half and half or heavy cream at the last

Number of Servings: 6

Recipe submitted by SparkPeople user LOSEIT1912.

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