Curried Butternut Squash Soup
40 mins (prep 10, cooking 30)
9 ingredients
6 servings
This is an easy week-night recipe. *If you're bbqing on a weekend throw the butternut squash on the grill. Slice in half, then into quarters (without peeling), spray each slice with olive oil and put on the grill. Grill each side for about 4 minutes. Put aside and allow to cool while you eat your bbq. Use a spoon to gently pull the squash meat away from the skin. It adds great depth to this recipe. *To toast the seeds wash them in a colander, spread out in your toaster oven baking tray, sprinkle on some Lawry's season salt, and bake at 350 degrees F for approx 10 minutes.

Categories:  <-60-mins , seasonal , weeknight , winter , fall , vegetarian , soups-&-stews , vegetable , time-to-make ,
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Serving Size (230.62 g)
Servings 6
Amount per Serving
Calories 234.04 Calories from Fat 167.85
% Daily Value *
Total Fat 18.65g 172.16%
Saturated Fat 13.99g 419.72%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 164.66mg 41.17%
Total Carbohydrate 18.01g 36.02%
Dietary Fiber 5.09 g 122.19%
Sugars 5.01 g %
Protein 4.05g 48.64%
Vitamin A 6617.43IU% Vitamin C 5.9mg%
Calcium 41.49mg% Iron 2.19mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium red onion, low-fat, plain low-fat yogurt