Appetizers / Soups / Salads

Barefoot Contessa - Roasted Butternut Squash Curry Soup takes 20 minutes to prepare.

Barefoot Contessa - Roasted Butternut Squash Curry Soup takes 45 minutes to cook.

Barefoot Contessa - Roasted Butternut Squash Curry Soup makes 6 servings.

The ingredients for Barefoot Contessa - Roasted Butternut Squash Curry Soup are:

3 lbs of cubed butternut squash
1 lb yellow onions, cubed
1 lb McIntosh apples, cubed
3 T olive oil
1 tsp curry powder
salt and pepper
4 cups chicken broth

Here is how you make Barefoot Contessa - Roasted Butternut Squash Curry Soup:

cube butternut squash, onions and apples. Toss in olive oil, salt and pepper. Roast for 45 minutes at 450 degrees. Cool. Heat 4 cups chicken stock. Puree roasted veggies with chicken stock in batches to desired thickness. Add curry powder and correct salt and pepper.Garnish - Garnish is NOT included in my calculations. Ina suggests the following...chopped scallionschopped salted cashewsdiced bananatoasted coconut flakesI added cilantro to mine and I also added 100 grams of cubed chicken breast to each serving. Again, these are NOT calculated in this recipe as they are all optional. If you want to look at the recipe - http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe2/index.htmlNumber of Servings: 6Recipe submitted by SparkPeople user NORLANA.

The nutritional information for Barefoot Contessa - Roasted Butternut Squash Curry Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 281.2

• Total Fat: 9.3 g
• Cholesterol: 4.8 mg
• Sodium: 241.0 mg
• Total Carbs: 47.4 g
• Dietary Fiber: 10.0 g
• Protein: 7.0 g

Barefoot Contessa - Roasted Butternut Squash Curry Soup is Indian cuisine.