Curried Butternut Squash Soup Recipe

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Ingredients:

Serving

1 tsp canola oil
1 3/4 cups onion, diced (about 1 large)
2 garlic cloves, minced
1 tbsp curry powder
1 medium butternut squash, peeled and cubed (about 3 1/2 cups)
1 large granny smith apple, peeled and chopped (about 2 cups)
2 tsp bottled minced ginger
1 (32-oz) container fat-free , less-sodium chicken broth
1/2 cup reduced-fat sour cream
3/4 cup fat-free milk

Directions:

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 4 minutes. Add curry powder, and sauté 1 minute. Add squash and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.
Place half of squash mixture in a blender; process until smooth. Repeat procedure with remaining squash mixture. Return to pan. Stir in sour cream and milk; cook over medium heat until thoroughly heated.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	124.04 Kcal (519 kJ)
Calories from fat	25.44 Kcal
		% Daily Value*
Total Fat	2.83g	4%
Cholesterol	5.03mg	2%
Sodium	33.97mg	1%
Potassium	404.15mg	9%
Total Carbs	24.07g	8%
Sugars	12.88g	52%
Dietary Fiber	3.07g	12%
Protein	2.83g	6%
Vitamin C	17.8mg	30%
Vitamin A	0.6mg	20%
Iron	0.9mg	5%
Calcium	87.5mg	9%

Amount Per 100 g
Calories	71.9 Kcal (301 kJ)
Calories from fat	14.74 Kcal
		% Daily Value*
Total Fat	1.64g	4%
Cholesterol	2.92mg	2%
Sodium	19.69mg	1%
Potassium	234.27mg	9%
Total Carbs	13.95g	8%
Sugars	7.47g	52%
Dietary Fiber	1.78g	12%
Protein	1.64g	6%
Vitamin C	10.3mg	30%
Vitamin A	0.4mg	20%
Iron	0.5mg	5%
Calcium	50.7mg	9%

* 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.

Tastes

salty
savory
bitter
sweet

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