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    You are in: Home / Recipes / Butternut Squash Soup Recipe
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    Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    Rachel Marie's Note:

    A fall favorite in many households. This soup is very filling and tastes delicious with a crusty sourdough roll or a croissant. I got this recipe from one of my girlfriends, and it can be tweaked a little to suit your tastes.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 butternut squash, peeled and chopped
    • 1 small apple, chopped
    • 1/4 cup onion, chopped
    • 1 1/2 teaspoons curry powder
    • 1 quart vegetable broth (less if you want it to be thicker)
    • 1 tablespoon butter
    • 1/4 cup cream (evaporated milk can be substituted)

    Directions:

    1. 1
      In a large saucepan put butter and onions.
    2. 2
      Soften onions, takes about 3 minutes.
    3. 3
      Add broth, squash, apple.
    4. 4
      Bring to a boil.
    5. 5
      Lower heat, cover, and simmer 20 minutes, or until squash and apple are soft, stirring occasionally.
    6. 6
      Let cool slightly, add cream and curry powder, then blend in a blender until desired smoothness.

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    Ratings & Reviews:

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    Nutritional Facts for Butternut Squash Soup

    Serving Size: 1 (233 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 135.2
     
    Calories from Fat 37
    27%
    Total Fat 4.1 g
    6%
    Saturated Fat 2.4 g
    12%
    Cholesterol 11.6 mg
    3%
    Sodium 25.8 mg
    1%
    Total Carbohydrate 25.8 g
    8%
    Dietary Fiber 4.4 g
    17%
    Sugars 6.3 g
    25%
    Protein 2.3 g
    4%

    The following items or measurements are not included:

    vegetable broth

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