Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 tsp. ground cinnamon; 1/8 tsp. ground nutmeg; 1 clove garlic, minced; 2 Tbsp. margarine; 1 Tbsp. minced fresh ginger; 2 large carrots, peeled and sliced (about 1 c.); 2 medium butternut squash, peeled, seeded and cut into chunks (about 2 lb. each); 40 saltine crackers; 1 c. chopped onions; 3 c. apple juice; 2 tsp. curry powder

Servings: persons

1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 clove garlic, minced
2 Tbsp. margarine
1 Tbsp. minced fresh ginger
2 large carrots, peeled and sliced (about 1 c.)
2 medium butternut squash, peeled, seeded and cut into chunks (about 2 lb. each)
40 saltine crackers
1 c. chopped onions
3 c. apple juice
2 tsp. curry powder

1
In large saucepan, over medium-high heat, cook carrots, onions and garlic in margarine until tender, about 5 minutes.
2
Add ginger, curry, cinnamon and nutmeg; cook for 1 minute.
3
Add squash and apple juice.
4
Heat to a boil.
5
Cover; reduce heat.
6
Simmer for 15 minutes or until squash is tender. In blender or food processor container, puree soup, in batches, until smooth.
7
Return to saucepan; heat through.
8
Serve hot or chilled with crackers. Makes 8 servings.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 tsp. ground cinnamon, 1/8 tsp. ground nutmeg, 1 clove garlic, minced, 2 Tbsp. margarine, and more.

Yes, Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup

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