Curried Butternut Squash Soup Recipe

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Curried Butternut Squash Soup
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  1. Quarter the squash, clean it out, and put olive oil, salt and pepper on the inside and cook in the microwave until soft (about 5 minutes).
  2. In a large pot, heat rest of olive oil and fry onions and carrots with curry powder.
  3. Peel and chop squash into cubes and add to the onion mixture.
  4. Add chicken broth and bring to a boil. Simmer for 20 minutes
  5. Take the pot off the heat and melt in cheese, stirring.
  6. Let cool until lukewarm, then puree in the blender or with a hand blender. Add salt and pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 167.21 Kcal (700 kJ)
Calories from fat 80.82 Kcal
% Daily Value*
Total Fat 8.98g 14%
Cholesterol 17.33mg 6%
Sodium 526.59mg 22%
Potassium 589.08mg 13%
Total Carbs 16.93g 6%
Sugars 3.57g 14%
Dietary Fiber 3.1g 12%
Protein 5.6g 11%
Vitamin C 35mg 58%
Vitamin A 1.4mg 46%
Iron 1.6mg 9%
Calcium 192.4mg 19%
Amount Per 100 g
Calories 60.5 Kcal (253 kJ)
Calories from fat 29.24 Kcal
% Daily Value*
Total Fat 3.25g 14%
Cholesterol 6.27mg 6%
Sodium 190.54mg 22%
Potassium 213.15mg 13%
Total Carbs 6.13g 6%
Sugars 1.29g 14%
Dietary Fiber 1.12g 12%
Protein 2.03g 11%
Vitamin C 12.6mg 58%
Vitamin A 0.5mg 46%
Iron 0.6mg 9%
Calcium 69.6mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
  • 4

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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