Appetizers / Soups / Salads

Butternut Squash Soup with a Kick is for Soup.

Butternut Squash Soup with a Kick takes 15 minutes to prepare.

Butternut Squash Soup with a Kick takes 45 minutes to cook.

Butternut Squash Soup with a Kick makes 4 servings.

The ingredients for Butternut Squash Soup with a Kick are:

2 lbs butternut squash - peeled, seeded, and cubed
1 teaspoon canola oil
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
1/4 teaspoon cayenne pepper
pinch of curry powder
1 tablespoon butter
3 cups reduced sodium chicken broth
salt to taste

Here is how you make Butternut Squash Soup with a Kick:

1. Preheat oven to 375F.2. Lightly grease a cookie sheet and spread cubed butternut squash in a single layer. Bake for 20-25 minutes until tender.3. Heat up the canola oil and saute the remaining chopped veggies over medium high heat until lightly golden. Turn off the heat and stir in cayenne pepper, curry and butter. Set aside.4. Once tender, add the butternut squash into the veggie mix and add the reduced sodium chicken broth.5. Bring to a boil. Reduce heat to low, cover pot, and simmer 20 minutes, or until all vegetables are tender.6. Blend with a hand blender and salt to taste.Number of Servings: 4Recipe submitted by SparkPeople user KATZEYESPA.

The nutritional information for Butternut Squash Soup with a Kick is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 184.7

• Total Fat: 4.4 g
• Cholesterol: 7.6 mg
• Sodium: 106.3 mg
• Total Carbs: 36.4 g
• Dietary Fiber: 10.0 g
• Protein: 4.7 g