Curried Butternut Squash Soup
Curried Butternut Squash Soup
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  • prep: 20 min
  • cook: 45 min
  • total: 1 hr 5 min
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  • servings:
  • Ingredients

    • 2 tablespoons olive oil
    • 1 large onion, chopped
    • 3 cloves garlic
    • 2 teaspoons curry powder
    • pinch red pepper flakes
    • 3 pounds butternut squash, peeled and chopped into 1 inch cubes
    • 4 cups chicken stock
    • 1 cup half and half
    • salt and pepper to taste
    • yogurt, croutons, and pomegranate seeds, for garnish (optional)

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 141 % Daily Value *
    • Total Fat: 4 g 5.63%
    • Saturated Fat: 1 g 2.53%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 259 mg 10.77%
    • Calcium: 86 mg 8.59%
    • Potassium: 613 mg 17.51%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 8.1%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 27 g %
    • Dietary Fiber: 4 g 16.2%
    • Sugar: 7 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 364.28%
    • Vitamin C 63.82%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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