Curried Butternut Squash Soup

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 24%
  • Fat: 2.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.4g
  • Carbohydrate: 16.6g
  • Fiber: 2.2g
  • Cholesterol: 2mg
  • Iron: 0.9mg
  • Sodium: 313mg
  • Calcium: 83mg

Ingredients

  • 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

Preparation

  1. 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.
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