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Curried Butternut Squash Soup Recipe

Curried Butternut Squash Soup

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Servings: 2 

Estimated Total Preparation Time: 1 hour, 15 minutes

Make this flavorful soup as spicy (or non-spicy) as you’d like by adjusting the amounts of curry and chili powder to your taste.

Recipe Nutritional Information:

Calories per Serving: 550

Total Protein per Serving: 17 grams 

Total Carbs per Serving: 120 grams

Total Fat per Serving: 5 grams

Saturated Fat per Serving: 2 grams

Total Fiber per Serving: 17 grams

Recipe Ingredients:

1 medium butternut (winter) squash (about 8 cups cubed)

1 cup peeled, sliced apple (about 1 large apple)

1 cup chopped onion, raw (about 1 medium onion)

2 cups canned chicken broth

2 tbsp curry powder (or to taste)

1 tbsp chili powder (or to taste)

Salt and pepper (to taste)

2 medium (4" x 2-1/2" x 1-3/4") slices French bread

2 tbsp sour cream


Preheat oven to 450 degrees F. Cut butternut squash in half lengthwise and place, cut-side down, on baking sheet. Roast for 45 minutes. Hull squash (remove and scoop out seeds in center) and remove skin (it should peel off easily). Roughly chop the squash into 1- to 2-inch cubes and place in a food processor.

Pulse on high until smooth. Add chopped apple, onion, and 2 cups chicken broth separately and blend until smooth. Add curry powder and chili powder, plus salt and pepper as desired. 

Pour into two large bowls. Top each bowl with 1 tbsp sour cream. Serve with bread on the side. (Note: Additional water can be added as needed to soup to achieve desired consistency. Leftovers can be refrigerated or frozen.)


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