Curried Butternut Squash Soup

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.

Yield: 8 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 114
  • Calories from fat: 21%
  • Fat: 2.7g
  • Saturated fat: 1.3g
  • Protein: 4.6g
  • Carbohydrate: 20.1g
  • Fiber: 2.9g
  • Cholesterol: 8mg
  • Iron: 1mg
  • Sodium: 358mg
  • Calcium: 113mg


  • 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


  1. 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. 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.
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