Curried Butternut Squash Soup

Oxmoor House
Curry and ginger add an interesting spice to squash, while apple adds a touch of sweetness. Serve as the first course before a pork or beef entrée.
8 servings (serving size: 1 cup)


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1 teaspoon canola oil
1 3/4 cups onion, diced (about 1 large)
2 garlic cloves, minced
1 tablespoon curry powder
1 medium butternut squash, peeled and cubed (about 3 1/2 cups)
1 large Granny Smith apple, peeled and chopped (about 2 cups)
2 teaspoons bottled minced ginger
1 (32-ounce) container fat-free, less-sodium chicken broth
1/2 cup reduced-fat sour cream
3/4 cup fat-free milk


Prep: 15 Minutes
Cook: 49 Minutes

1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 4 minutes. Add curry powder, and sauté 1 minute. Add squash and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.

2. Place half of squash mixture in a blender; process until smooth. Repeat procedure with remaining squash mixture. Return to pan. Stir in sour cream and milk; cook over medium heat until thoroughly heated.

Created date

October 2009

Nutritional Information

Calories 114
Caloriesfromfat 21 %
Fat 2.7 g
Satfat 1.3 g
Protein 4.6 g
Carbohydrate 20.1 g
Fiber 2.9 g
Cholesterol 8 mg
Iron 1 mg
Sodium 358 mg
Calcium 113 mg