Rich and Spicy Butternut Squash soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 177.4
- Total Fat: 5.5 g
- Cholesterol: 11.2 mg
- Sodium: 314.6 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 7.4 g
- Protein: 5.1 g
View full nutritional breakdown of Rich and Spicy Butternut Squash soup calories by ingredient
Introduction
Serve with a dollop of sour cream and sprinkle on some cayenne for an extra kick (but don't forget to adjust the calories for the sour cream) I didn't use it when I made it so it's just a suggestion! Serve with a dollop of sour cream and sprinkle on some cayenne for an extra kick (but don't forget to adjust the calories for the sour cream) I didn't use it when I made it so it's just a suggestion!Number of Servings: 8
Ingredients
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1 med-large Butternut Squash
1 medium Potato peeled and cubed
1 small onion peeled and diced
1 large carrot peeled and cubed
1 medium red bell pepper seeded and diced
3 garlic cloves peeled
1 tbsp olive oil
approx 32 ounces Swanson Natural Goodness fat free MSG free Chicken Broth
1 cup Half and Half Cream
1/4 tsp Curry powder, .25 tsp
1/8 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
1/2 tsp Crushed Red Pepper
Salt to taste if needed
Cayenne to taste
Directions
Peel squash and scoop out seeds, place cut side down in a shallow baking dish in 1/2 inch water and bake for 40-45 minutes at 375 degrees until fork tender. Remove from oven and cut into cubes.
In a large stock pot saute remaining vegetables and garlic in olive oil until tender, add squash and half the chicken stock, cover and simmer for 20 minutes.
Add curry (I used red curry), nutmeg, cinnamon, and crushed red pepper (use more or less depending on the level of heat you can handle) and stir thoroughly.
Add to blender in batched and puree and add remaining stock as needed to thin it out a little. Run through a sieve if you need to remove chunks or pepper flakes and for a smoother texture.
Return to stock pot and simmer and add half and half. Allow to simmer for about 5-10 minutes and serve with a dollop of sour cream (adjust nutrition value if you do this) and sprinkle some cayenne pepper and salt to taste.
Serving size should be about 1 cup per bowl...this is just an approximation.
Number of Servings: 8
Recipe submitted by SparkPeople user PENELOPECAT.
In a large stock pot saute remaining vegetables and garlic in olive oil until tender, add squash and half the chicken stock, cover and simmer for 20 minutes.
Add curry (I used red curry), nutmeg, cinnamon, and crushed red pepper (use more or less depending on the level of heat you can handle) and stir thoroughly.
Add to blender in batched and puree and add remaining stock as needed to thin it out a little. Run through a sieve if you need to remove chunks or pepper flakes and for a smoother texture.
Return to stock pot and simmer and add half and half. Allow to simmer for about 5-10 minutes and serve with a dollop of sour cream (adjust nutrition value if you do this) and sprinkle some cayenne pepper and salt to taste.
Serving size should be about 1 cup per bowl...this is just an approximation.
Number of Servings: 8
Recipe submitted by SparkPeople user PENELOPECAT.
Member Ratings For This Recipe
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GRANNYJACKIE2
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RAZZOOZLE
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CD3802882
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PAT127L