Curried Butternut Soup

Name: Curried Butternut Soup
Yield: 4 servings (serving size: 1 1/2 cups soup and 2 tablespoons cheese)
Ingredients: 8 cups cubed peeled butternut squash (about 2 pounds); Cooking spray; 1 tablespoon butter; 2 cups chopped peeled Granny Smith apple (about 3/4 pound); 1 ½ cups finely chopped onion; ½ cup thinly sliced celery; 1 bay leaf; 2 teaspoons curry powder; 1 garlic clove, minced; 3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth; ⅛ teaspoon salt; ½ cup (2 ounces) grated extra-sharp white cheddar cheese

4 Ratings
4 Reviews

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

Yield:

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

Nutrition Info

Directions

Step 1
Preheat oven to 400°.

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Step 2
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.
Step 3
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.
Step 4
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

Per Serving:

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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EmpressLily

02/24/2014

Easy and Delicious! We omitted the cheese as we didn't feel it needed anything more. The kids loved it too.

luvlax

12/27/2013

This is an easy and delicious soup. It has great flavor. I use a hand blender and puree it right in the pot. This is a family favorite. I reduce the curry.

law1558

01/20/2013

Yum! Had this for Supper Club and paired it, like the recipe pictures, with the pear-cardamon scones! OMG! Loved it! Just enough texture to make it interesting and the curry was perfect! I will make again!

ksyrup78

11/18/2009

This was wonderful! I also purÃ©ed most of the squash. I added a little bit of brown sugar and cinnamon and a tiny bit of clove. It really balanced out the curry. Delicious!!!

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Curried Butternut Soup

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Curried Butternut Soup

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Curried Butternut Soup

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Curried Butternut Soup