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Curried Squash Soup

Curried Squash Soup
Recipe Tip
Say Yes to Squash
Winter squash contains carotenoids, plant pigments that color them orange-yellow. Carotenoids are a form of vitamin A that help with vision.
Do-Ahead
This soup can be made up to 24 hours in advance. Just heat in the microwave or in a saucepan until hot (you'll want to avoid boiling the soup).

1

review

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Based on 3 ratings

Creamy and rich with a hint of curry, homemade organic squash soup is ready in 30 minutes! From eatbetteramerica.
Prep Time:30 min
Start to Finish:30 min
makes:5 servings (1 cup each)
1tablespoon olive oil or butter
1medium onion, chopped (1/2 cup)
1clove garlic, finely chopped
1 3/4cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/4cup apple juice
2boxes (10 oz each) Cascadian Farm® frozen organic winter squash, thawed
2teaspoons curry powder
1/2teaspoon coarse (kosher or sea) salt
1/4cup half-and-half
1.In 4-quart saucepan, heat oil over medium heat. Add onion and garlic; cook 3 to 5 minutes, stirring frequently, until tender.
2.Stir in broth, apple juice, squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally.
3.Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, until hot (do not boil).
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 110 (Calories from Fat 40); Total Fat 4g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 430mg; Total Carbohydrate 14g (Dietary Fiber 2g, Sugars 7g); Protein 3g Percent Daily Value*: Vitamin A 20%; Vitamin C 6%; Calcium 4%; Iron 4% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.
 
1 Review

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pretty tasty
I liked it but my husband thought it was too sweet. I had to use squash that I cooked because I couldn't find frozen in the store. BUt I think it was pretty good.
Posted at 3:00 PM on December 8 2008 by Chris
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