Recipe Review: Curried Butternut Squash Soup

Curried Butternut Squash Soup

1 T olive oil

1 large white onion

 Pinch of sea salt

1-2 T curry powder

½ T ground cumin

½ T ground ginger

¼ t ground cayenne (or more to taste)

3 lb butternut squash, cut into ½ chunks

4 cloves of garlic, chopped

4 cups of low-sodium (and gluten free) broth-chicken or vegetable

Juice of 1 lime

1 ¼ cups Greek yogurt

5 T raw pumpkin seeds

2T fresh chopped cilantro (optional)

In a large Dutch oven or stockpot, heat oil and cook onion with salt, about 8 minutes.  Add spices and cook 1 more minute.  Add squash and garlic, stir well to coat.  Add broth and cover, increase heat to high until boiling.  Remove lid, reduce heat to medium and maintain a steady simmer.  Cook until squash is very tender, about 20-30 minutes.

Remove from heat.  Puree with stick or regular blender until smooth.  Return to Dutch oven or stockpot and heat until warmed through.  Add lime juice.  Ladle each serving into a bowl and top each with yogurt and pumpkin seeds.  Garnish with cilantro if desired.

Serves 10.  Cals: 132, Fat: 3, Fiber 4, Carbs 22, Protein 7.  WW P+: 3

Source:  Nov/Dec 2011 Clean Eating

*I actually skipped the yogurt, since I am dairy free.  It was still creamy and delicious without, but I’m sure even better with.  I did not use the optional cilantro.

I’ve been enjoying this soup all week with my lunches.  I froze the other 5 servings for later 🙂

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