Curried Butternut Soup

Becky Luigart-Stayner; Jan Gautro and Melanie J. Clarke
You can make this rich soup with any kind of squash, or even sweet potatoes.

Yield:

4 servings (serving size: 1 1/2 cups soup and 2 tablespoons cheese)

Recipe from

Nutritional Information

Calories 270
Caloriesfromfat 27 %
Fat 8.2 g
Satfat 4.5 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 10.4 g
Carbohydrate 42.7 g
Fiber 9.8 g
Cholesterol 23 mg
Iron 1.9 mg
Sodium 783 mg
Calcium 221 mg

Ingredients

8 cups cubed peeled butternut squash (about 2 pounds)
Cooking spray
1 tablespoon butter
2 cups chopped peeled Granny Smith apple (about 3/4 pound)
1 1/2 cups finely chopped onion
1/2 cup thinly sliced celery
1 bay leaf
2 teaspoons curry powder
1 garlic clove, minced
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1/8 teaspoon salt
1/2 cup (2 ounces) grated extra-sharp white cheddar cheese

Preparation

Preheat oven to 400°.

Arrange squash in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 45 minutes or until tender.

Melt butter in a Dutch oven over medium-high heat. Add apple, onion, celery, and bay leaf; sauté 10 minutes. Stir in curry powder and garlic; cook 1 minute, stirring constantly. Add squash, broth, and salt; stir well.

Reduce heat to medium-low; simmer, uncovered, 30 minutes. Discard bay leaf. Partially mash mixture with a potato masher until thick and chunky; stir well with a spoon. Top each serving with cheese.

Note:

October 2002