Saturday, September 10, 2011

Curried Butternut Squash Soup


1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2-1/2 pound butternut squash, peeled, seeded and cut into 1-inch cubes
4 cups vegetable broth
1 tablespoon curry powder
1/2 teaspoon salt
2 tablespoons honey
1 tablespoon red curry paste

Heat oil over medium heat in a 6-quart stockpot. Add onions and saute until they begin to soften, about 5 minutes. Add garlic and saute for 2 minutes more. Add squash, broth, curry powder, curry paste and salt and bring to a boil. Reduce heat and simmer uncovered until squash is tender, 12 to 15 minutes.

Remove from heat, stir in honey, and puree with a mixer or in batches in a blender until smooth

Ladle into serving bowls and top with dollop of fat free sour cream! MMmmm!!

Nutrition facts per serving:

Servings Per Recipe: 5 servings (servings are generous!)

Total Fat (g)6
Saturated Fat (g)2
Carbohydrate (g)39
Fiber (g)5
Protein (g)8


  1. May I suggest also topping with cilantro. Great with curry

  2. also can add 1-2 peeled diced tart apples like fuji or granny smith. yummmmmm


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