Appetizers / Soups / Salads

Jenha's Butternut Squash Soup is for Soup.

Jenha's Butternut Squash Soup takes 60 minutes to prepare.

Jenha's Butternut Squash Soup takes 20 minutes to cook.

Jenha's Butternut Squash Soup makes 6 servings.

The ingredients for Jenha's Butternut Squash Soup are:

1 medium butternut squash (yield 3 cups cooked)
2 cups Campbell's Low-Sodium Chicken Broth
1/2 cup hot water
1 tbsp extra-virgin olive oil
1 tsp VE Madras Curry
1/2 tsp VE 3 Onion Dip Mix
1 tbsp Grace creamed coconut (shaved)
VE Black Pepper (to taste)

Light sour cream, if desired

Here is how you make Jenha's Butternut Squash Soup:

1. Cut squash in half, remove seeds and brush with extra-virgin olive oil. Place in baking dish and bake at 350* for 45 mins (or until tender), scoop squash out of shell.2. In a medium saucepan, mix 1 tbsp of creamed coconut with hot water until well combined (coconut will melt into hot water).3. Add baked squash, chicken broth, VE Madras Curry and VE 3 Onion Dip Mix to saucepan and simmer for 15 mins.4. Blend with immersion blender until smooth. Garnish with light sour cream, and VE Black Pepper, if desired.Note - If you don't have Victorian Epicure ingredients, you can substitute any regular Indian curry powder for the VE Madras Curry and chopped white onion for the VE 3 Onion Dip Mix.Serving Size: Makes 6 - 1 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user JENIQUOIS.

The nutritional information for Jenha's Butternut Squash Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 77.2

• Total Fat: 3.3 g
• Cholesterol: 0.0 mg
• Sodium: 208.5 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 3.1 g
• Protein: 2.0 g

The dietary needs meet for Jenha's Butternut Squash Soup is Lactose Free