myhealthyvegas curried butternut squash soup
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Curried butternut squash soup gets a nice sweetness to it and extra fiber from unsweetened apple sauce. You can reduce the fat added by eliminating the shredded cheese at the end.
  • 2 cups cooked, skinned and mashed butternut squash
  • ½ cup unsweetened applesauce
  • 1½ cup no-fat, low sodium chicken stock
  • 1 tsp extra virgin olive oil
  • ⅛ tsp celery salt
  • ¼ tsp onion powder
  • ½ tsp curry powder
  • ½ tsp crushed garlic
  • 1 bay leaf
  • ¼c low fat shredded cheese (three cheese mix)
  1. In a medium sauce pan, heat the following ingredients until pot starts to boil: stock, oil, celery salt, onion powder, garlic, bay leaf and curry.
  2. In a small mixing bowl combine squash and applesauce.
  3. Add squash mixture to boiling stock and simmer uncovered on med heat for 15 mins. stirring often. Aroma from curry should start happening soon.
  4. After 15 mins., reduce heat to low and simmer an additional 15 mins. stirring often.
  5. Remove pan from heat. Add ¼ cup shredded cheese and stir well. Using a hand mixer, blend the mixture to desired consistency on low setting.
  6. Serve immediately and enjoy! You can top with oyster crackers or additional cheese if desired.
Recipe by MyHealthyVegas at