Curried Butternut Squash Soup

2007 Ellie Krieger, All Rights Reserved
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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