Curried Butternut Squash Soup

You can never have too many soup recipes, so give Curried Butternut Squash Soup a try. This recipe serves 4 and costs $2.22 per serving. One serving contains 252 calories, 4g of protein, and 4g of fat. It is brought to you by Foodnetwork. Head to the store and pick up low fat plain yogurt, salt, curry powder, and a few other things to make it today. A few people made this recipe, and 53 would say it hit the spot. It will be a hit at your Winter event. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 40 minutes. With a spoonacular score of 74%, this dish is pretty good. Similar recipes include Butternut Squash Soup with Curried Squash Seeds, Curried Butternut Squash Soup, and Curried Butternut Squash Soup.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes

1 tablespoon canola oil

1 tablespoon plus 2 teaspoons curry powder

2 cloves garlic, minced

2 tablespoons honey

4 teaspoons plain low-fat yogurt, for garnish

1 medium onion, chopped (about 2 cups)

1/2 teaspoon salt, plus more, to taste

6 cups low-sodium chicken broth or vegetable broth

Equipment:

pot

immersion blender

blender

bowl

ladle

Cooking instruction summary:

Watch how to make this recipe. 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.

 

Step by step:


1. Watch how to make this recipe.

2. Heat oil over medium heat in a 6-quart stockpot.

3. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes.

4. 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.

5. 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.

6. Ladle into serving bowls and add a dollop of yogurt.


Nutrition Information:

Quickview
252k Calories
4g Protein
4g Total Fat
55g Carbs
17% Health Score
Limit These
Calories
252k
13%

Fat
4g
6%

  Saturated Fat
0.47g
3%

Carbohydrates
55g
19%

  Sugar
21g
24%

Cholesterol
0.48mg
0%

Sodium
1722mg
75%

Get Enough Of These
Protein
4g
9%

Vitamin A
30906IU
618%

Vitamin C
66mg
80%

Manganese
0.77mg
39%

Vitamin E
5mg
34%

Potassium
1168mg
33%

Fiber
7g
30%

Vitamin B6
0.57mg
29%

Magnesium
110mg
28%

Folate
95µg
24%

Vitamin B1
0.33mg
22%

Calcium
179mg
18%

Vitamin B3
3mg
18%

Iron
2mg
15%

Phosphorus
136mg
14%

Vitamin B5
1mg
13%

Copper
0.26mg
13%

Vitamin K
7µg
7%

Vitamin B2
0.11mg
6%

Zinc
0.73mg
5%

Selenium
2µg
4%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Curried Butternut Squash Soup with Lime Crema - Lynn's Recipes

 

Curried Coconut Butternut Squash Soup Recipe - Healthy Holiday Recipe

 

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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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