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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 27%
  • Fat: 8.2g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 10.4g
  • Carbohydrate: 42.7g
  • Fiber: 9.8g
  • Cholesterol: 23mg
  • Iron: 1.9mg
  • Sodium: 783mg
  • Calcium: 221mg

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

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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.
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