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Butternut Curry Squash Soup is for Dinner.

Butternut Curry Squash Soup takes 60 minutes to prepare.

Butternut Curry Squash Soup takes 25 minutes to cook.

Butternut Curry Squash Soup makes 8 servings.

The ingredients for Butternut Curry Squash Soup are:

Butter, salted, 1 pat (1" sq, 1/3" high)
Butternut Squash, 6 cup, cubes
Onions, raw, 1 medium (2-1/2" dia)
*Flour, white, .0625 cup
Curry powder, 1 tsp
Pepper, red or cayenne, 0.25 tsp
*Bullion - Chicken - Wyler's x 1 Cube, 3 serving
Water, tap, 2.5 cup (8 fl oz)
Dill weed, dried, 0.25 tsp
Salt, 2 tbsp
Pepper, black, 1 tbsp
Milk, 2%, 12 fl oz

Here is how you make Butternut Curry Squash Soup:

Bake squash at 400 for 45 minutes until cooked through. Set aside to cool and complete the next steps.Cook onion in pat of butter and cooking spray. Cook until soft. Add all spices and flour and mix until well combined. Then add bullion cubes, milk and water and heat until almost boiling. Remove skin from squash. Add 6 cups of squash to food processor and process. Add processed squash to the soup and heat through. If needed, take heated mixture and process in processor again until smooth. Heat through again and serve.Serving Size: 8 equal servingsNumber of Servings: 8Recipe submitted by SparkPeople user CNIANE.

The nutritional information for Butternut Curry Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 102.6

• Total Fat: 1.7 g
• Cholesterol: 5.0 mg
• Sodium: 2,075.7 mg
• Total Carbs: 21.3 g
• Dietary Fiber: 5.1 g
• Protein: 3.3 g