Butternut Squash Soup

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Recipe by Kim A. Heaphy

Simple but wonderful hearty soup that is great in winter. Here is a low fat version of a great classic!

Ingredients Nutrition


  1. In a large pot, melt butter and saute onions for about 3 minutes. Add curry and chili powders and cook another 2 minutes stiring constantly. Add 2 cups chicken broth to pot and bring to a boil.
  2. Add squash and apples to mixture and season with salt and pepper. Simmer for 45 minutes, stirring occasionally until vegetables are soft. Let cool for a couple of minutes then puree in a blender.
  3. Return puree to pot and stir in condensed milk. Heat through and serve, garnished with parsley.

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