Ww Curried Butternut Squash Soup

Submitted by CaliforniaJan

"Curry and butternut squash pair beautifully in this easy-to-make soup that is low in calories and fat. To make the soup weeknight friendly, buy butternut squash already peeled and cubed."

 

• Ready In: 1hr 45mins
• Ingredients: 8
• Yields: 3/4 cups of soup with 2 t. sour cream per serving
• Serves: 6

ingredients

• 3 lbs butternut squash, peeled and cubed
• 2 medium onions, peeled and quartered
• 29 ounces chicken broth
• 1 1⁄2 teaspoons curry powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 cup sour cream, fat free
• 1 medium scallion

directions

1. Preheat oven to 425 degrees. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (It's OK if some of the pieces get browned, this will add to the roasted flavor of the soup.).
2. Remove from oven and let the vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
3. In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes; stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions.

Reviews

[Queen Dana]

Yummy soup. I've made this a few times and have made a couple variations on the recipe. I've made with coconut milk instead of sour cream and pumpkin instead of butternut squash. I've enjoyed this as written and all my variations. I use vegetable stock instead of chicken stock. Very versatile, tasty and easy to make.