Dinner

Butternut Squash Sour is for Dinner.

Butternut Squash Sour takes 20 minutes to prepare.

Butternut Squash Sour takes 90 minutes to cook.

Butternut Squash Sour makes 5 servings.

The ingredients for Butternut Squash Sour are:

1 medium size butternut squash
1 medium carrot, chopped
1 medium onion, chopped
1 medium apple, peeled, cored, and sliced
2 tsp. curry powder
1 bay leaf
1 inch piece ginger, finely chopped
salt and pepper to taste
2/3 cup lite coconut milk (optional)

Here is how you make Butternut Squash Sour:

Preheat oven to 350 degrees. Cut squash in half lengthwise. Rub cut sides with 1 tsp. olive oil. Bake cut side down for 30 to 40 minutes or until soft.Meanwhile, saute onions and carrot in 1 tbsp. olive oil until softened. Add curry powder and ginger. Cook and stir until fragrant. Add bay leaf, and 6 cups low sodium chicken stock, or vegetable stock. Stir to scrape up the brown bits. Add apple pieces.Bring to a boil, lower to simmer and cook for about 30 minutes.When squash is tender, remove from oven, let cool slighty or until easy to handle.Remove squash form skin and add to soup.Let simmer for maybe 30 minutes.Puree in a blender, in batches. Be careful as it is hot.Combine in a saucepan with the coconut milk.Reheat, or divide up in 2 cup servings and refrigerate for lunches.Serving Size: 5- 2 cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user BOSS3291.

The nutritional information for Butternut Squash Sour is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 126.4

• Total Fat: 5.0 g
• Cholesterol: 6.0 mg
• Sodium: 1,634.4 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 5.1 g
• Protein: 3.0 g

The dietary needs meet for Butternut Squash Sour is Low Fat