Curried Squash Soup

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

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 5

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

  • 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).

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
(
Calories from Fat
40),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
430mg
430%;
Total Carbohydrate
14g
14%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
6%;
Calcium
4%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.