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Curried Butternut Squash Soup is for Lunch.

Curried Butternut Squash Soup takes 10 minutes to prepare.

Curried Butternut Squash Soup takes 30 minutes to cook.

Curried Butternut Squash Soup makes 8 servings.

The ingredients for Curried Butternut Squash Soup are:

1 tbsp unsalted butter
1 small onion, chopped
4 cups butternut squash, peeled and cut into chaunks
1 quart reduced-sodium chicken broth
1 1/2 tsp curry powder
1/4 tsp salt
1/8 tsp white pepper
1/4 light cream

Here is how you make Curried Butternut Squash Soup:

1) Heat butter over medium heat in large stockpot. Add onion, cook until soft, about 3 minutes. Stir in squash and apple. Add chicken broth, curry powder, salt and white pepper. Bring to boiling2) Reduce heat; cover and simmer 25 minutes or until squash is soft and tender, stirring occasionally.3) Let cool 5 minutes. Puree in blender for food processor, in batches if necessary NOTE: Be careful when blending hot liquids. DO NOT fill blenter to the top because steam needs to escape.4) Return to pot. Stir in cream, heat through. Number of Servings: 8Recipe submitted by SparkPeople user CHUBBYRN73.

The nutritional information for Curried Butternut Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 87.5

• Total Fat: 3.2 g
• Cholesterol: 8.8 mg
• Sodium: 554.7 mg
• Total Carbs: 14.4 g
• Dietary Fiber: 0.7 g
• Protein: 2.6 g

The dietary needs meet for Curried Butternut Squash Soup is Low Fat