Appetizers / Soups / Salads

Butternut Squash and Curry soup is for Lunch.

Butternut Squash and Curry soup takes several minutes to prepare.

Butternut Squash and Curry soup takes several minutes to cook.

Butternut Squash and Curry soup makes 8 servings.

The ingredients for Butternut Squash and Curry soup are:

2 cups butternut squash
1 cup onion
3 tsp curry powder
3/4 tsp cayenne
6 cups chicken broth
1 1/2 cups mushrooms
2 cups fresh spinach
1 tbs olive oil
salt to taste

Here is how you make Butternut Squash and Curry soup:

carmelize onions over medium heat in olive oil with salt and pepper to taste. boil butternut squash until fork tender in salted water, about 20 minutes.Puree squash and carmelized onions in blender or food processor. Add 2 cups chicken stock to mixture and blend until incorporated. Pour into soup pan and add remaining stock. add curry powder, cayenne and salt to taste. add chopped mushrooms and spinach and heat over medium heat until softened, about 20 minutes. Serving Size: makes 8 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user SHAWNDASUE.

The nutritional information for Butternut Squash and Curry soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 55.1

• Total Fat: 2.2 g
• Cholesterol: 3.7 mg
• Sodium: 729.3 mg
• Total Carbs: 8.5 g
• Dietary Fiber: 2.2 g
• Protein: 2.1 g

The dietary needs meet for Butternut Squash and Curry soup is Gluten Free