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Curried Butternut Squash Soup

Yield 8 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  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.