Cinnamon and Curry Butternut Squash Soup
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- 1 large butternut squash (about 3 lb.), peeled
- 6 cups chicken broth or water
- 2 Tbsp. oil
- 2 tsp. curry powder
- ½ tsp. cinnamon
- 1 medium onion, chopped
- Salt to taste
- Juice of 1 small lime or lemon
Cut the squash in half and remove seeds. Cut the two halves into chunks and put them into a large pot with the broth or water. Simmer until tender, about 15-20 minutes.
While the squash is cooking, heat the oil in a small frying pan and stir in curry powder and cinnamon. Add the chopped onion and sauté 4 minutes, adding additional oil if necessary.
Puree the squash and the curry – onion mixture in a food processor in 2 batches and return to the pan. Reheat.
Check the seasoning and add salt to taste and the juice of the lime or lemon.
You may serve with toast points and garnish with small scallions or finely chopped parsley.
Yield: 6 servings
Nutritional Analysis (per serving):
Fat: 5 g
Carbohydrate: 24 g
Sodium: 541 mg
Fiber: 7 g
Sugar: 5 g
Protein: 5 g
Recipe provided by Cooks.com