Change Type Size Print Friendly Page Email Page
mouse

A more nutritious YOU

Want to be notified when new recipes and stories are available each month? Click here to sign up for our monthly eNewsletter to help you on your way to a more healthy and nutritious you.

Curried Squash Soup

Starting a meal with a filling, low-fat, low-calorie soup satisfies you so you're less likely to overeat. For naturally sweet flavor and dense, creamy texture, roast the vegetables for this dish

Ingredients

1 butternut squash (2½ lb.)
1 medium onion
1 tsp. canola oil
1½ tsp. grated ginger root
1 tsp. curry powder
½ tsp. salt
¼ tsp. ground cumin
¼ tsp. pepper
3 c. reduced-sodium chicken broth
¼ c. fat-free half-and-half
Optional garnishes: green bell pepper strips, pumpkin seeds

Directions

Halve squash lengthwise and remove seeds. Place cut-side down in nonstick roasting pan. Cut onion into wedges, add to pan and spray with nonstick cooking spray. Roast vegetables at 400 F for 50 minutes or until tender. Remove and peel squash. Reserve a few squash pieces for garnish. Heat oil in large saucepan over medium heat. Add ginger root and cook 2 minutes. Stir in squash, onion, curry powder, salt, cumin and pepper. Add 1 cup broth. Place in blender; purée. Return to saucepan. Stir in remaining broth and half-and-half. Simmer 10 minutes. Garnish with squash, pepper strips and pumpkin seeds.

Makes 6 (1-cup) servings.

Nutrition information per serving (without garnish): 76 calories; 1 g total fat; 3 g protein; 16 g carbohydrates; 0.33 mg cholesterol; 487 mg sodium; and 4 g dietary fiber.

Back to main page

Back To Top
Last Updated 04/10/2009