Ww Curried Butternut Squash Soup |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Curry and butternut squash pair beautifully in this easy-to-make soup that is low in calories and fat. To make the soup weeknight friendly, buy butternut squash already peeled and cubed. Ingredients:
3 lbs butternut squash, peeled and cubed |
2 medium onions, peeled and quartered |
29 ounces chicken broth |
1 1/2 teaspoons curry powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup sour cream, fat free |
1 medium scallion |
Directions:
1. Preheat oven to 425 degrees. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (It's OK if some of the pieces get browned, this will add to the roasted flavor of the soup.).
2. Remove from oven and let the vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
3. In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes; stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions.
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