Photo: Curried Butternut Squash Soup Recipe
Ingredients
- 1 tablespoon canola oil
- 1 medium onion, chopped (about 2 cups)
- 2 cloves garlic, minced
- 1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
- 6 cups low-sodium chicken broth or vegetable broth
- 1 tablespoon plus 2 teaspoons curry powder
- 1/2 teaspoon salt, plus more, to taste
- 2 tablespoons honey
- 4 teaspoons plain low-fat yogurt, for garnish
Directions
Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.
Ladle into serving bowls and add a dollop of yogurt.
Nutritional Analysis (Per Serving)
Calories: 295
Total fat: 6.5g
Saturated fat: 1g
Monounsaturated fat:
Polyunsaturated fat:
Cholesterol: 0mg
Sodium: 415mg
Carbohydrates: 56g
Protein: 11.5g
Fiber: 7.5g
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By sarahcd3
on November 12, 2012
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I wanted to like this recipe, but I felt it was lacking in flavor. I added a lot more salt than the recipe called for as well as pepper, and it still tasted somewhat flat to me. My husband liked it, but I'd be fine not making it again.
By mrassatt
on October 07, 2012
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It was delicious and easy to make, I roasted the squash first in the oven and then I used a spicy curry to give it a little kick, which turned out great. I forgot to add honey but it still tasted good.
By jenniviedma
on September 19, 2012
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Very tasty, just enough kick and super smooth. I blended mine in the vitamix and it came out creamy and smooth. Delicious. One squash makes a lot of soup. I am going to try freezing it to see if that works. Great lunch for work.
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