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Curried Squash Soup

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

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( 15 Ratings)

15 Ratings

5 Stars 47%

4 Stars 47%

3 Stars

2 Stars

1 Stars

Member Reviews ( 3 )

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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

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Directions

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

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).

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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:

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

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 12/11/2011 6:39:32 PM REPORT ABUSE Molly100 said:

Rating:

We used pumpkin from our garden and I ended up pureeing and straining the soup for a smoother, more velvety texture. Also added 1 t sugar for a little sweetness.

This reply was: Helpful Inspiring

Posted 11/19/2010 12:37:55 PM REPORT ABUSE BettyCrockerEditor said:

Rating:

I was served this soup this week and it was awesome! The cook didn't have apple juice so just tossed in a chopped apple instead - yum. I will be making this one myself and freezing for quick weeknight suppers.

This reply was: Helpful Inspiring

Posted 10/10/2009 11:25:30 AM REPORT ABUSE ferface said:

Rating:

I grew a very large garden this year and had more acorn squash than I knew what to do with. I made this receipe for dinner one night and my family loved the light spicy flavor and the ease of making it. I cooked the squash the night before and then made the rest on a very busy night.

This reply was: Helpful Inspiring