Curried Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 163.6
  • Total Fat: 2.4 g
  • Cholesterol: 0.6 mg
  • Sodium: 387.9 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 8.1 g
  • Protein: 5.6 g

View full nutritional breakdown of Curried Butternut Squash Soup calories by ingredient
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Number of Servings: 8


    Smart Balance, Smart Balance Light Buttery Spread, 1 Tbsp
    Onions, raw, 2 large
    4 Carrots
    Tsp, Cinnamon
    1 cup Plain Non-fat Yogurt
    Curry powder, 1 tbsp
    Butternut Squash, 2.5-3lbs
    *Campbell's low sodium chicken broth, 4 cup
    Water, tap, 2.5 cup (8 fl oz)
    1 small sweet potato, peeled


Melt 2 Tablespoons of margarine in Dutch oven over medium heat. Stir in onions. Cook for 18-20 minutes or until very tender, stirring frequently. Add the curry powder, cinnamon and remaining 1 Tablespoon of margarine. Cook for 1 minute, stirring constantly. Add the squash, potato, carrots, broth, water, and salt and mix well. Bring to a boil; reduce heat to low, simmer covered for 20 minutes until the squash and carrots are tender. Stir in yogurt for creamy texture. Process the soup using a hand-held blender. Ladle into bowls and sprinkle of nutmeg.

Number of Servings: 8

Recipe submitted by SparkPeople user MSKNEENIE.

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