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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on December 12, 2010

      Delicious! I used chicken stock instead of chicken broth because that's all I had in my pantry and it worked out just fine. However, I'd suggest cutting down on the amount of liquid used- the soup was a little runnier than I expected. I sprinkled some cinnamon on to serve- yum!

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    • on October 17, 2009

      This is an excellent soup - very flavourful and nice and thick. I made a few changes, and the soup turned out great. Here they are: I used 4 cups of good quality veggie broth and 2 cups of tomato soup (I ran out of veggie broth, but the soup seemed to work nicely). I cut the honey down to one tablespoon, and I used 1 tbsp of curry powder and 1/2 tbsp of garam masala for the spices - I didn't need to add salt or pepper, or the butter, which cut down the fat content! An awesome fall soup!

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    • on December 16, 2007

      A great tasting soup and easy to make. I used vegetable broth to make it vegetarian and omitted the honey as I wanted a more savoury soup. I much prefer this recipe to the other curried butternut squash soup recipes posted because the others contain apples and end up too sweet. This is a good one for those who like their squash soup a bit more savoury but still buttery smooth and delicious. :)

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    Nutritional Facts for Curried Butternut Squash Soup

    Serving Size: 1 (465 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 322.1
     
    Calories from Fat 108
    33%
    Total Fat 12.0 g
    18%
    Saturated Fat 4.6 g
    23%
    Cholesterol 15.2 mg
    5%
    Sodium 163.1 mg
    6%
    Total Carbohydrate 51.2 g
    17%
    Dietary Fiber 6.8 g
    27%
    Sugars 16.6 g
    66%
    Protein 10.8 g
    21%

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