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Curried Butternut Squash Soup

Curried Butternut Squash Soup

Nutrition Facts
  • cal. (kcal) 221
Curried Butternut Squash Soup
  • Makes: 5 servings
  • Carb Grams Per Serving: 39


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
  • 6 cups low-sodium chicken or vegetable broth
  • 1 tablespoon plus 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 2 tablespoons honey
  • 3 tablespoons plain nonfat yogurt


  1. Heat oil over medium heat in a 6-quart stockpot. Add onions and saute until they begin to soften, about 5 minutes. Add garlic and saute for 2 minutes more. Add squash, broth, curry powder, and salt and bring to a boil. Reduce heat and simmer uncovered until squash is tender, 12 to 15 minutes.
  2. Remove from heat, stir in honey, and puree with a mixer or in batches in a blender until smooth
  3. Ladle into serving bowls and drizzle yogurt over each.

Nutrition Information

Servings Per Recipe: 5
PER SERVING: 221 cal., 6 g total fat (2 g sat. fat), 39 g carb. (5 g fiber), 8 g pro.