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Sherry's Butternut Squash Soup with Curry
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Sherry's Butternut Squash Soup with Curry

1 Hr(s) 14 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 tsp canola oil
2 cups diced onion
2 minced garlic cloves
1 Tbsp curry powder
1 lg butternut squash, peeled and cubed
1 lg granny smith apple, peeled and chopped
2 tsp bottled minced ginger
1 container (32 oz.) fat-free chicken broth 1/2 cup Breakstone's Reduced-Fat Sour Cream
3/4 cup fat-free milk
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Let's Make It
1
Heat oil in lg Dutch oven over med-high heat. Add onion and garlic, saute 4 min. Add curry, saute 1 min. Add squash and next 3 ingredients, bring to boil, reduce heat, simmer, uncovered for 30 min.
2
Place 1/2 of squash mix in blender, process until smooth. Repeat with remaining squash mix. Return to pan.
3
Stir in sour cream & milk. Cook over med heat until thoroughly heated.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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