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Curried Squash Soup

Curried Squash Soup

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Betty Crocker Kitchens

Updated Oct 2, 2008

Curried Squash Soup

Curried Squash Soup

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Prep Time 30 min
Total 30 min
Servings 5
Ingredients 9

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Ingredients

1 tablespoon olive oil or butter
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
1/4 cup apple juice
2 boxes (10 oz each) Cascadian Farm® frozen organic winter squash, thawed
2 teaspoons curry powder
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 cup half-and-half

Make With

Progresso Broth

Instructions

Step
1

In 4-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil 3 to 5 minutes, stirring frequently, until tender.
Step
2

Stir in broth, apple juice, squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally.
Step
3

Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, until hot (do not boil).

Nutrition

110 Calories

4g Total Fat

3g Protein

14g Total Carbohydrate

7g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 110

Calories from Fat: 40

Total Fat: 4g; 7%

Saturated Fat: 1 1/2g; 6%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 430mg; 18%

Potassium: 380mg; 11%

Total Carbohydrate: 14g; 5%

Dietary Fiber: 2g; 9%

Sugars: 7g

Protein: 3g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 6%; 6%

Calcium: 4%; 4%

Iron: 4%; 4%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

1

*Percent Daily Values are based on a 2,000 calorie diet.

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