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V: Curried Butternut Squash Soup

Source of Recipe

The Complete Diabetes Prevention Plan

CURRIED BUTTERNUT SQUASH SOUP

Exchanges
WW Points
Yield: 7 servings

- 2 medium butternut squash (3/4 pound each), halved lengthwise and seeded
- 1-1/2 tablespoons extra virgin olive oil
- 1 cup chopped onion
- 1/2 cup sliced celery
- 1 teaspoon crushed garlic
- 4 cups chicken or vegetable broth
- 2 medium Granny Smith apples, peeled and chopped
- 1 teaspoon curry paste or curry powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger

To lower sodium use low-sodium chicken/vegetable broth

Preheat oven to 400ºF.

Coat a large baking sheet with nonstick cooking spray and lay the squash halves, cut sides down, on the sheets. Bake for about 45 minutes, until soft. Let the squash cool and scoop out the flesh. (There should be about 2 cups of squash.)

Place the olive oil in a 3-quart pot and add the onions, celery, and garlic. Cover and cook over medium heat for about 4 minutes, stirring several times, until the vegetables are soft.

Add half of the broth to the pot along with the apples and spices. Bring to a boil, then reduce the heat to low. Cover and simmer for 5 minutes, until the apples are soft.

Transfer the apple mixture and squash to a blender and carefully blend at low speed, leaving the lid slightly ajar (to allow steam to escape) until smooth. Pour the blended soup back into the pot and add the remaining broth. Cover and simmer for 5 additional minutes. Serve hot.

One 1-cup serving equals: Calories: 90, Carbohydrate: 15 g, Cholesterol: 0 mg, Fat: 3.5 g (Saturated Fat: 0.4 g), Fiber: 3.8 g, Protein: 1.2 g, Sodium: 398 mg, Calcium: 49 mg ++++ Exchanges: 1/2 Starch, 1/2 Fruit, 1/2 Fat ++++ WWP: 1