Curried Squash Soup

Curried Squash Soup

Creamy and rich with a hint of curry, homemade organic squash soup is ready in 30 minutes!

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

5

servings

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
  1. In 4-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil 3 to 5 minutes, stirring frequently, until tender.
  2. Stir in broth, apple juice, squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally.
  3. Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, until hot (do not boil).
Makes 5 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
This soup can be made up to 24 hours in advance. Just heat in the microwave or in a saucepan until hot (you'll want to avoid boiling the soup).

Nutrition Information:

1 Serving (1 Serving)
  • Calories 110
    • (Calories from Fat 40),
  • Total Fat 4g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 430mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 2g,
    • Sugars 7g),
  • Protein 3g;
Percent Daily Value*:
    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 Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.