Curried Butternut Squash And Apple Soup – a delicious recipe with butternut squash, sweet onion, unsweetened applesauce, chicken broth, T, curry powder. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Halve squash and scrape out seeds and and stringy center. Spray or brush cut surface of squash and roasting pan lightly with Canola oil. Roast squash cut surface down at 375 u00b0 for 35 - 40 minutes until tender.
2
Cool and scoop squash meat into a large bowl adding applesauce and brown sugar. Using immersion blender, mix well.
3
Saute onion in butter over low heat in soup pot until soft, about 10-15 minutes, adding broth if needed to keep moist. Remove onion from heat and stir in curry powder and cinnamon until blended. Add 1 can chicken broth, return to heat and bring slowly to boil stirring occasionally. Add squash puree to onion mix. Add remaining can chicken broth and season to taste with salt and pepper. Simmer 20-30 minutes.
727
kcal
Calories
49
g
Fat
11
g
Carbs
63
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 large butternut squash, 1 sweet onion - diced, 3/4 C unsweetened applesauce, 2 cans low sodium non-fat chicken broth, and more.
Yes, Curried Butternut Squash And Apple 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.
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