Curried Butternut Squash Soup


Cooking time: 75 minutes
Preparation time: 10 minutes

Makes: 5-6 servings





  1. Coat baking sheet with cooking spray. Arrange squash cubes in single layer. Bake 45 min. at 400 deg.F
  2. Heat olive oil in wok or heavy pot. Saute apples, onion, celery, and bay leaf 10 minutes (covered).
  3. Add garlic and curry. Stir-fry 2 minutes.
  4. Add squash and broth. Simmer 30 minutes (covered).
  5. Remove bay leaf and mash squash cubes.
  6. Top with cheese and serve.

Recipe adapted from "Curried Butternut Soup", in Oct. 2002 "Cooking Light".


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