Thanksgiving

Curried Butternut Squash Soup is for Soup.

Curried Butternut Squash Soup takes 75 minutes to prepare.

Curried Butternut Squash Soup takes 45 minutes to cook.

Curried Butternut Squash Soup makes 6 servings.

The ingredients for Curried Butternut Squash Soup are:

• 3 cans (14 oz each) of fat free low sodium chicken broth
•8 C of peeled cubed butternut squash
•cooking spray
•1 T butter
•2 C peeled and chopped GRANNY SMITH apples
•1 1/2 C finely chopped onion
•1/2 C thinly sliced celery
• 1 Bay Leaf
•2 t. curry poder
•1 garlic clove, minced
1/8 - 1/2 t. salt

Here is how you make Curried Butternut Squash Soup:

1. Preheat oven to 400 degrees2. Arrange cubed squash on foil lined baking sheet coated with cooking spray. Bake 45 min. or until tender.3. Melt butter in a dutch oven over a medium heat. Add apple, onion celery and bay leaf. Sauté 10 min.4.Stir in curry powder and garlic. Cook one more minute stirring constantly.5. Add squash, broth and salt. Stir well6. Reduce heat to medium low; simmer uncovered 30 min. Discard bay leaf and partially mash or puree in blender.Number of Servings: 6Recipe submitted by SparkPeople user 1967LORI.

The nutritional information for Curried Butternut Squash Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 160.5

• Total Fat: 2.6 g
• Cholesterol: 5.1 mg
• Sodium: 1,307.3 mg
• Total Carbs: 36.2 g
• Dietary Fiber: 1.5 g
• Protein: 3.4 g