Curried Apple and Butternut Squash Soup

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Total Time (minutes)
45
Difficulty
1
Servings
4
Ingredients
11
Total Prep Time: 20 minutes
Calories Per Serving: 210
Nutrients

Nutrition Facts

Serving Size 509g

Amount per serving
Calories 210 Calories from fat: 60
% Daily Value*
Fat 6 g 9 %
Saturated 0.5 g 3 %
Trans 0 g
Cholesterol 0 mg 0 %
Sodium 410 mg 17 %
Potassium 610 mg 17 %
Carbohydrate 34 g 11 %
Fiber 6 g 24 %
Sugars 17 g
Protein 9 g
Vitamin A 240 %
Vitamin C 45 %
Calcium 35 %
Iron 20 %
Vitamin E 15 %
Vitamin K 15 %
Thiamin 10 %
Vitamin B6 15 %
Folate 15 %
Phosphorus 13 %
Magnesium 15 %
Copper 10 %
Manganese 30 %
Molybdenum 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

A tasty soup of apple and butternut squash.

Ingredients

  • 1-1/2 cups chopped DOLE® Onions 
  • 1/3 cup chopped DOLE Carrots 
  • 1/3 cup chopped DOLE Celery 
  • 1 tablespoon almond oil 
  • 2 1/2 cups peeled 1″ pieces butternut squash 
  • 1 DOLE Red Apple, cored and diced, divided 
  • 1 tablespoon chopped DOLE Cilantro 
  • 1 1/2 teaspoons curry powder 
  • 3 cups vegetable broth 
  • 3/4 cup nonfat plain yogurt 
  • 3/4 cup diced extra firm tofu

Directions

  1. Saute onions, carrots, and celery in oil in large stockpot over medium-high heat, stirring frequently, about 5 minutes.
  2. Add squash, three-quarters of the apple, cilantro and curry powder. Cook 5 to 8 minutes; add broth and bring to a boil. Simmer an additional 10 minutes or until vegetables are tender. Cool slightly.

  3. Place soup in batches in blender or food processor. Cover; blend until smooth. Return to stockpot.
  4. Stir in yogurt until blended. Add tofu and remaining apple; heat through.
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Curried Apple and Butternut Squash Soup A tasty soup of apple and butternut squash. Prep Time: Cook time:45 minutes Serves: 4
Nutrition facts: 210 Calories, 6 grams fat
Ingredients: 1-1/2 cups chopped DOLE® Onions , 1/3 cup chopped DOLE Carrots , 1/3 cup chopped DOLE Celery , 1 tablespoon almond oil , 2 1/2 cups peeled 1″ pieces butternut squash , 1 DOLE Red Apple, cored and diced, divided , 1 tablespoon chopped DOLE Cilantro , 1 1/2 teaspoons curry powder , 3 cups vegetable broth , 3/4 cup nonfat plain yogurt , 3/4 cup diced extra firm tofu, Directions:Saute onions, carrots, and celery in oil in large stockpot over medium-high heat, stirring frequently, about 5 minutes.

Add squash, three-quarters of the apple, cilantro and curry powder. Cook 5 to 8 minutes; add broth and bring to a boil. Simmer an additional 10 minutes or until vegetables are tender. Cool slightly.

Place soup in batches in blender or food processor. Cover; blend until smooth. Return to stockpot.Stir in yogurt until blended. Add tofu and remaining apple; heat through.