Curried Butternut Squash Soup

Ingredients

At just 82 calories, 1 cup of cooked butternut squash is brimming with vitamin A (14,352 IU), potassium (582 milligrams) and fiber (6 grams). You can roast this fall favorite with its skin on (treat it just like a potato: Prick with a fork and bake for 45 minutes at 375F), or you can steam or simmer it after removing the skin with a vegetable peeler. Here, this sweet and nutritious member of the gourd family is cooked gently in a broth with vegetables and fragrant curry, then pured into a silky soup. Serve it as a starter for a multicourse dinner or as a simple supper, accompanied by a salad and a whole-grain roll.

2 teaspoons olive oil
1 cup diced onion
2 celery stalks, chopped
1 tablespoon curry powder
4 cups reduced-sodium vegetable or chicken broth
2 butternut squash (about 2 pounds each), peeled, seeded and chopped into 2-inch cubes
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons fat-free sour cream
4 teaspoons chopped fresh chives

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