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Combine the complex flavors of curry with seasonal butternut squash to create a soup that is perfect on your holiday table or for any cold weather meal.
Ingredients
- 2 tablespoons butter
- ¾ cup sliced leeks or chopped shallots
- 4 cups cubed butternut squash
- 2 teaspoons curry powder
- 1 tablespoon packed light brown sugar
- 2 cups College Inn® Chicken Broth
- 1 teaspoon Sour cream
- 1 teaspoon Chopped fresh chives
Directions
Step 1
Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
Step 2
Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
Step 3
Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 150 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat4g | 20% |
| Cholesterol16mg | 5% |
| Sodium517mg | 22% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber3g | 12% |
| Total Sugars7g | |
| Protein2g | |
| Vitamin C32mg | 159% |
| Calcium88mg | 7% |
| Iron2mg | 9% |
| Potassium547mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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