Wednesday, December 22, 2010

Curried Butternut Squash Soup

I've made a butternut squash soup before that is pretty good, but this one was much easier!  And it had a different taste to it. 

Curried Butternut Squash Soup from Weight Watchers
  • 3lbs butternut squash, peeled and cut into 1" cubes
  • 2 medium onions, peeled and quartered
  • 29 oz chicken broth
  • 1 1/2 t curry powder
  • salt & pepper to taste
Preheat oven to 425.  Place squash, onion & broth in a large dish and bake for about 1 hour, stirring occasionally.  Remove from oven and let cool about 15 minutes. 

In a small skillet, toast the curry powder over medium heat until fragrant, about 15 minutes.  Add the curry powder, salt & pepper to the veggies and puree.  I used an immersion blender to puree the vegetables, but you can also use a food processor or a blender.

We served this over light 4 cheese ravioli (Cooper was a fan!) with a salad.  You can also add a little sour cream and green onion.

WW Points: 3 (without ravioli) for 3/4 cup soup and 2 t fat free sour cream

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