Curried Butternut Squash Soup

  • prep: 0 hr
  • cook: 30 min
  • total: 30 min
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  • servings:
  • Ingredients

    • 1 large butternut squash
    • 1 tablespoon unsalted butter
    • 2 shallots, diced
    • 1 clove garlic, minced
    • ¾ cup white wine
    • 32 ounces vegetable or chicken broth (plus another 14 ounces, if necessary)
    • ½ teaspoon curry powder
    • ½ teaspoon turmeric powder
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • ? teaspoon ginger
    • ? teaspoon nutmeg
    • 2 or 3 tablespoons half and half or heavy cream

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 404 % Daily Value *
    • Total Fat: 20 g 30.28%
    • Saturated Fat: 10 g 49.83%
    • Trans Fat: 0 g %
    • Cholesterol: 47 mg 15.7%
    • Sodium: 2955 mg 123.11%
    • Calcium: 52 mg 5.17%
    • Potassium: 131 mg 3.74%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 8.47%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 35 g %
    • Dietary Fiber: 1 g 4.3%
    • Sugar: 21 g
    • Protein: 5 g
    • Alcohol: 9 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 7.2%
    • Vitamin C 1.17%
    • Vitamin D 0.11%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs2
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol1
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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