Roasted Butternut Squash & Curry Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 96.0
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 176.3 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 6.4 g
- Protein: 1.8 g
View full nutritional breakdown of Roasted Butternut Squash & Curry Soup calories by ingredient
Introduction
This is a variation of a recipe I found online and altered to reduce the sodium content per serving. Serving size = 1 c. Soup is thick - can thin with additional water as needed. Also, the amount of curry can be adjusted to suit individual tastes. My husband is not a huge fan of curry, so I stick to 1/4 tsp. when he will be eating it :) This is a variation of a recipe I found online and altered to reduce the sodium content per serving. Serving size = 1 c. Soup is thick - can thin with additional water as needed. Also, the amount of curry can be adjusted to suit individual tastes. My husband is not a huge fan of curry, so I stick to 1/4 tsp. when he will be eating it :)Number of Servings: 5
Ingredients
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2 - 2 1/2 lb butternut squash
1/2 yellow onion, cubed
1 Granny Smith apple, cored, peeled and diced
2 c. water
1 tsp. dehydrated vegetable broth
1/4 tsp. fresh ground pepper (or to taste)
1/4-1/2 tsp. freshly ground nutmeg (to taste)
1/4-1/2 tsp. curry powder (to taste)
Directions
Remove stem from squash, cut in half and remove seeds. Place flesh side down on cookie sheet and roast in 400 F oven for 40 min.
Meanwhile, combine, onion, apple, water, broth and pepper in a medium saucepan. Bring to a boil and simmer for 10 minutes until apples are soft.
When squash is done, puree all ingredients in food processor until smooth. Add nutmeg and curry powder to taste.
Makes 5 - 1 cup servings.
It's also nice with a little fat-free sour cream swirled in prior to serving.
Number of Servings: 5
Recipe submitted by SparkPeople user TREKKIE1969.
Meanwhile, combine, onion, apple, water, broth and pepper in a medium saucepan. Bring to a boil and simmer for 10 minutes until apples are soft.
When squash is done, puree all ingredients in food processor until smooth. Add nutmeg and curry powder to taste.
Makes 5 - 1 cup servings.
It's also nice with a little fat-free sour cream swirled in prior to serving.
Number of Servings: 5
Recipe submitted by SparkPeople user TREKKIE1969.
Member Ratings For This Recipe
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