Butternut soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 44.5
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 370.2 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.1 g

View full nutritional breakdown of Butternut soup calories by ingredient
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Introduction

This recipe was given to me by the local cooking school. It is great, try it. I always use homemade chicken or vegetable broth that is low in fat and sodium. This recipe was given to me by the local cooking school. It is great, try it. I always use homemade chicken or vegetable broth that is low in fat and sodium.
Number of Servings: 6

Ingredients

    1 Butternut split in half with the seeds removed
    4 garlic cloves still in their skins
    olive oil
    1 big onion chopped
    2 Tbsp fresh ginger minced
    1 tsp curry powder
    1 lt vegetable or chicken broth
    salt, pepper to taste
    lime zest and plain yogourt for garnish

Directions

Split in half the squash, remove the seeds, put the garlic (still in their skin) under the squash. Bake 45 minutes at 375. Cool for 10 minutes before peeling the squash and garlic.
In a casserole, cook the onion. Add the ginger and curry, mix well. Add the squash, garlic and broth. Add the salt and pepper to taste. Bring to a boil and cook on low heat for 10 minutes.
Smooth in a blender, serve with lime zest, plain yogourt or sour cream.

Number of Servings: 6

Recipe submitted by SparkPeople user LOLOUTE.

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