Lunch

Curried Butternut Squash Soup is for Lunch.

Curried Butternut Squash Soup takes 40 minutes to prepare.

Curried Butternut Squash Soup takes several minutes to cook.

Curried Butternut Squash Soup makes 8 servings.

The ingredients for Curried Butternut Squash Soup are:

Smart Balance, Smart Balance Light Buttery Spread, 1 Tbsp
Onions, raw, 2 large
4 Carrots
Tsp, Cinnamon
1 cup Plain Non-fat Yogurt
Curry powder, 1 tbsp
Butternut Squash, 2.5-3lbs
*Campbell's low sodium chicken broth, 4 cup
Water, tap, 2.5 cup (8 fl oz)
1 small sweet potato, peeled

Here is how you make Curried Butternut Squash Soup:

Melt 2 Tablespoons of margarine in Dutch oven over medium heat. Stir in onions. Cook for 18-20 minutes or until very tender, stirring frequently. Add the curry powder, cinnamon and remaining 1 Tablespoon of margarine. Cook for 1 minute, stirring constantly. Add the squash, potato, carrots, broth, water, and salt and mix well. Bring to a boil; reduce heat to low, simmer covered for 20 minutes until the squash and carrots are tender. Stir in yogurt for creamy texture. Process the soup using a hand-held blender. Ladle into bowls and sprinkle of nutmeg.Number of Servings: 8Recipe submitted by SparkPeople user MSKNEENIE.

The nutritional information for Curried Butternut Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 163.6

• Total Fat: 2.4 g
• Cholesterol: 0.6 mg
• Sodium: 387.9 mg
• Total Carbs: 33.3 g
• Dietary Fiber: 8.1 g
• Protein: 5.6 g