- 1 (2-pound) butternut squash
- 3 large garlic cloves, unpeeled
- Cooking spray
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground red pepper
- 2 1/2 cups fat-free, less-sodium chicken broth, divided
- 1/2 cup 1% low-fat milk
- 1/4 teaspoon salt
- 5 tablespoons reduced-fat sour cream
- Fresh chopped cilantro (optional)
- calories 113
- fat 2.4 g
- satfat 1.3 g
- protein 4.7 g
- carbohydrate 21.3 g
- cholesterol 7 mg
- iron 1.3 mg
- sodium 430 mg
- caloriesfromfat 19 %
- fiber 3.3 g
- calcium 131 mg
How to Make It
Preheat oven to 375°.
. Pierce squash several times with the tip of a sharp knife. Microwave at HIGH 1 minute. Cut squash in half lengthwise; remove seeds and membrane with a spoon. Place butternut squash, cut sides down, and garlic cloves in a 13 x 9-inch baking dish coated with cooking spray. Pierce squash multiple times with a fork. Bake at 375° for 1 hour or until squash is very tender.
. While squash bakes, place curry powder and next 3 ingredients in a small nonstick skillet over medium heat; toast 1 minute or until fragrant. Set aside.
. Peel cooked squash, and place in a food processor or blender. Remove and discard skins from garlic; add garlic to food processor. Add 1 1/2 cups chicken broth, and process until smooth.
. Transfer squash mixture to a large saucepan. Stir in remaining 1 cup broth, milk, salt, and toasted spices. Cook over low heat 2 minutes or until thoroughly heated, stirring frequently.
. Ladle soup into bowls. Top with sour cream and, if desired, cilantro.
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