Curried Butternut Squash Soup

TOTAL TIME: 40 min
Prep: 15 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 4 servings (1 serving is 1 1/2 cups)
LEVEL: Intermediate

ingredients

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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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  • on December 28, 2011

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    This soup was not what I expected at all! I used only 4 cups of chicken stock, and it was still way to watery. It had no really good flavor to it either. I didn't enjoy this soup at all.

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  • on October 16, 2011

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    This was a disappointment. I followed the recipe, a first for me, but it is a nasty brown color and far too thin. Too much liquid and needs another ingredient like apples or carrots. It was to be put in a friends refrigerator for a quick meal after a long journey home. But I was not pleased with it and will try another recipe next time I need to make squash soup.

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