Curried Butternut Squash Soup

Cooking Light
8 servings (serving size: 1 cup)


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2 tablespoons olive oil
2 cups chopped onion
2 tablespoons chopped seeded jalapeño pepper
1 teaspoon curry powder
6 cups cubed peeled acorn or butternut squash (about 3 pounds)
4 cups water
1 teaspoon salt
1 cup 2% reduced-fat milk
2 tablespoons dry sherry


Heat olive oil in a Dutch oven over medium heat. Add onion; cover and cook onion 5 minutes. Stir in jalapeño and curry, and cook 2 minutes. Stir in squash, water, and salt, and bring to a boil over medium-high heat. Cover, reduce heat, and simmer 30 minutes or until squash is tender. Place half of the squash mixture in a blender; process until smooth. Pour the puréed squash mixture into a bowl. Repeat procedure with the remaining squash mixture. Return the puréed squash mixture to pan, and stir in the milk and sherry; cook 5 minutes or until soup is thoroughly heated.

Created date

December 1998

Nutritional Information

Calories 91
Caloriesfromfat 24 %
Fat 2.4 g
Satfat 0.5 g
Monofat 1.3 g
Polyfat 0.2 g
Protein 2.4 g
Carbohydrate 16.6 g
Fiber 2.2 g
Cholesterol 2 mg
Iron 0.9 mg
Sodium 313 mg
Calcium 83 mg