Curried Butternut Squash Soup

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 2  tablespoons  olive oil
• 2  cups  chopped onion
• 2  tablespoons  chopped seeded jalapeño pepper
• 1  teaspoon  curry powder
• 6  cups  cubed peeled acorn or butternut squash (about 3 pounds)
• 4  cups  water
• 1  teaspoon  salt
• 1  cup  2% reduced-fat milk
• 2  tablespoons  dry sherry

Preparation

Heat olive oil in a Dutch oven over medium heat. Add onion; cover and cook onion 5 minutes. Stir in jalapeño and curry, and cook 2 minutes. Stir in squash, water, and salt, and bring to a boil over medium-high heat. Cover, reduce heat, and simmer 30 minutes or until squash is tender. Place half of the squash mixture in a blender; process until smooth. Pour the puréed squash mixture into a bowl. Repeat procedure with the remaining squash mixture. Return the puréed squash mixture to pan, and stir in the milk and sherry; cook 5 minutes or until soup is thoroughly heated.

Nutritional Information

Calories:

91 (24% from fat)

Fat:

2.4g (sat 0.5g,mono 1.3g,poly 0.2g)

Protein:

2.4g

Carbohydrate:

16.6g

Fiber:

2.2g

Cholesterol:

2mg

Iron:

0.9mg

Sodium:

313mg

Calcium:

83mg