Barefoot Contessa - Roasted Butternut Squash Curry Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 281.2
  • Total Fat: 9.3 g
  • Cholesterol: 4.8 mg
  • Sodium: 241.0 mg
  • Total Carbs: 47.4 g
  • Dietary Fiber: 10.0 g
  • Protein: 7.0 g

View full nutritional breakdown of Barefoot Contessa - Roasted Butternut Squash Curry Soup calories by ingredient



Number of Servings: 6

Ingredients

    3 lbs of cubed butternut squash
    1 lb yellow onions, cubed
    1 lb McIntosh apples, cubed
    3 T olive oil
    1 tsp curry powder
    salt and pepper
    4 cups chicken broth

Directions

cube butternut squash, onions and apples. Toss in olive oil, salt and pepper. Roast for 45 minutes at 450 degrees.

Cool. Heat 4 cups chicken stock. Puree roasted veggies with chicken stock in batches to desired thickness. Add curry powder and correct salt and pepper.

Garnish - Garnish is NOT included in my calculations. Ina suggests the following...

chopped scallions
chopped salted cashews
diced banana
toasted coconut flakes

I added cilantro to mine and I also added 100 grams of cubed chicken breast to each serving. Again, these are NOT calculated in this recipe as they are all optional.

If you want to look at the recipe -

http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe2/index.html

Number of Servings: 6

Recipe submitted by SparkPeople user NORLANA.