Butternut Curry Soup
made it | 0 reviews |
Added to shopping list. Go to shopping list.
Ingredients30 m servings 150 cals
Original recipe yields 4 servings
- Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
- Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
- Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.
- To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 Tbsp. minced fresh ginger for curry powder.
Per Serving: 150 calories; 6.8 g fat; 22.7 g carbohydrates; 2.4 g protein; 16 mg cholesterol; 517 mg sodium. Full nutrition