Curried Butternut Squash Soup Recipe

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Curried Butternut Squash Soup
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Ingredients:

Directions:

  1. Heat the oil in a large Dutch oven over medium heat. Add leek and next 5 ingredients (leek through garlic), and cook 2 minutes, stirring frequently. Add squash, water, and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender.
  2. Place half of soup in a blender; process until smooth. Pour puréed soup into a large bowl. Repeat procedure with the remaining soup. Return soup to pan; stir in cream and salt. Cook 1 minute or until thoroughly heated. Sprinkle each serving with about 1 tablespoon cilantro.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 118.4 Kcal (496 kJ)
Calories from fat 20.54 Kcal
% Daily Value*
Total Fat 2.28g 4%
Cholesterol 4.4mg 1%
Sodium 187.89mg 8%
Potassium 572.9mg 12%
Total Carbs 25.96g 9%
Sugars 8.59g 34%
Dietary Fiber 4.09g 16%
Protein 1.84g 4%
Vitamin C 32.9mg 55%
Vitamin A 1.4mg 45%
Iron 1.9mg 11%
Calcium 100.9mg 10%
Amount Per 100 g
Calories 34.6 Kcal (145 kJ)
Calories from fat 6 Kcal
% Daily Value*
Total Fat 0.67g 4%
Cholesterol 1.28mg 1%
Sodium 54.9mg 8%
Potassium 167.41mg 12%
Total Carbs 7.59g 9%
Sugars 2.51g 34%
Dietary Fiber 1.2g 16%
Protein 0.54g 4%
Vitamin C 9.6mg 55%
Vitamin A 0.4mg 45%
Iron 0.6mg 11%
Calcium 29.5mg 10%

* 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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Recipe Tags

Weightwatchers Points

  • 1.8
    Points
  • 3
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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