Curried Butternut Squash Soup
soups
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POINTS® Value: 3
Servings: 6
Preparation Time: 20 min
Cooking Time: 60 min
Level of Difficulty: Easy
Works with Simply Filling
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| Curry and butternut squash pair beautifully in this easy-to-make soup. For added flavor, mix in a handful of peeled garlic cloves when you roast the vegetables. |
Ingredients
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3 pound(s) butternut squash, peeled, seeded and diced into 1-inch cubes
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2 medium onion(s), peeled and quartered
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29 oz canned chicken broth
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1 1/2 tsp curry powder
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1/8 tsp table salt, or to taste
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1/8 tsp black pepper, or to taste
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1/4 cup(s) fat-free sour cream
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1 medium scallion(s), thinly sliced, for garnish
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Instructions
- Preheat oven to 425ºF. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (Don't worry if some of the pieces get a bit browned — this will add to the roasted flavor of the soup.)
- Remove from oven and let vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
- In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes (be careful not to burn it); stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions. Yields about 3/4 cup of soup and 2 teaspoons of sour cream per serving.
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