Curried Butternut Soup

I don’t usually like to blog without a picture, but I don’t have any for the preparation of this soup.   

This was the first time I tried Butternut squash and I must say, it was quite delicious.  I served this with a green salad and a rustic loaf of bread.

Curried Butternut Soup (from 2003 Cooking Light Annual Recipes)

8 cups cubed peeled butternut squash (about 2 pounds)

Cooking spray

1 tablespoon butter

2 cups chopped peeled Granny smith apple (about 3/4 pound)

1 1/2 cups finely chopped onion

1/2 cup thinly sliced celery

1 bay leaf

2 teaspoons curry powder

1 garlic clove, minced

3 (14-ounce) cans fat-free, less-sodium chicken broth

1/8 teaspoon salt

1/2 cup (2 ounces) grated extra-sharp white cheddar cheese

1.  Preheat oven to 400 degrees.

2.  Arrange squash in a single layer on a foil-lined baking sheet coated with cooking spray.  Bake at 400 degrees for 45 minutes or until tender.

3.  Melt butter in a Dutch oven over medium-high heat.  Add apple, onion, celery, and bay leaf; sauté 10 minutes.  stir in curry powder and garlic; cook 1 minute, stirring constantly.  Add squash, broth, and salt; stir well.

4.  Reduce heat to medium-low; simmer, uncovered, 30 minutes.  Discard bay leaf.  Partially mash mixture with a potato masher until thick and chunky; stir well with a spoon.  Top each serving with cheese.  Yield: 4 servings (serving size; 1 1/2 cups soup and 2 tablespoons cheese)

Calories 270 (27% from fat); Fat 5.7g (sat 3.1g, mono 1.6g, poly 0.4g); Protein 5.7g; Carb 39.5g; Fiber 2.6g; Chol 39mg; Iron 1.8mg; Sodium 349mg; Calc 1.5mg

**ETA** I added an extra step to puree the soup and liked that texture better than the chunky.


Curried Butternut Soup