Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You can make this rich soup with any kind of squash, or even sweet potatoes.

Recipe by Cooking Light October 2002

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Credit: Becky Luigart-Stayner; Jan Gautro and Melanie J. Clarke

Recipe Summary test

Yield:
4 servings (serving size: 1 1/2 cups soup and 2 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

270 calories; calories from fat 27%; fat 8.2g; saturated fat 4.5g; mono fat 2.3g; poly fat 0.5g; protein 10.4g; carbohydrates 42.7g; fiber 9.8g; cholesterol 23mg; iron 1.9mg; sodium 783mg; calcium 221mg.
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