Butternut squash soupSubmitted by snowqueen93
Makes 6 servings
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YUMMMMY and really good for you
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Ingredients
| 2 |
cups butternut squash |
| 3 |
tbsp unsalted butter |
| 1 |
cup white onion |
| 1 |
tbsp ginger, fresh |
| 3 |
cups chicken broth |
| 2 |
tsp curry powder |
| 1 |
tbsp garlic powder |
Directions
- Roast butternut squash by cutting down the middle, sprinkling a little sea salt and pepper on squash and placing face down on a roasting pan. Cook for 35-40 minutes at 350 degress.
- In last 5 minutes of butternut squash roasting take butter, onion and ginger and add to a sauce pan, cooking at low heat until butter is fully melted and onion is soft. Around 5 minutes.
- Add chicken broth, curry powder and garlic powder. Bring to a simmer and allow it to simmer covered for 10 minutes.
- Once butternut squash has finished cooking and has cooled slightly, scoop the "meat" of the squash out making sure no skin is attached. Add to broth mixture.
- In batches blend butternut squash and broth mixture in a mixer until at desired consistency.
Categories
Vegetables, Main Dish, Soup
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Serving Size 195.9g |
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Amount Per Serving |
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| Vitamin A 103% |
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Vitamin C 19% |
| Calcium 4% |
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Iron 5% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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