Lightly Curried Butternut Squash Soup Recipe

Looking for an easy Lightly Curried Butternut Squash Soup recipe? Learn how to make Lightly Curried Butternut Squash Soup using healthy ingredients.


Submitted by jdpittmanjr

Makes 6 servings



Roasted Butternut squash with spices and garlic.

Recipe Ingredients for Lightly Curried Butternut Squash Soup

625 g Butternut squash
1 tbs olive oil
4 cups chicken broth
1 clove garlic
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp ginger
1/2 tsp kosher salt
1/2 tsp turmeric

Recipe Directions for Lightly Curried Butternut Squash Soup

  1. Cut up and deseed squash.

  2. Coat with olive oil and roast for 45-60 minutes until tender.

  3. Allow to cool until can be handled.

  4. Peel and chop the fresh garlic.

  5. Mix all other ingredients in blender until smooth. This may be done in batches.

  6. Serve warm, room temp or chilled.

  7. Top with yogurt or sour cream and garnish with fresh parsley or chives if desired.

Categories

Soup

Nutrition Facts
Serving Size 267.9g
Amount Per Serving
Calories
95
Calories from Fat
30
% Daily Value*
Total Fat
3.3g
5%
Saturated Fat
0.5g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
707mg
29%
Potassium
514mg
15%
Total Carbohydrates
13.3g
4%
Dietary Fiber
2.2g
9%
Sugars
2.7g
Protein
4.3g
Vitamin A 221% Vitamin C 37%
Calcium 6% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • High in manganese
  • High in niacin
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
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