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Curried Squash Soup

Curried Squash Soup
  • Prep 30 min
  • Total 30 min
  • Servings 5
Creamy and rich with a hint of curry, homemade organic squash soup is ready in 30 minutes!
Updated October 2, 2008
Make With
Make With
Progresso Broth

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

Steps

  • 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).

  • 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 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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