Curried Apple and Butternut Squash Soup
Cook time – 25 min

- Total time
- 45 minutes
- Preparation time
- 20 minutes
- Calories
- 210
- Portions
- 4
A tasty soup of apple and butternut squash.
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.
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
Nutritional Facts
Serving Per Container | |
Serving Size | 509g |
Calories | 210 |
Entries | Daily value in %* |
---|---|
Total Fat (6 g) | 9% |
Saturated Fat (0.5 g) | 3% |
Sodium (410 mg) | 17% |
Total Carbohydrate (34 g) | 11% |
Dietary Fiber (6 g) | 24% |
Total Sugars (17 g) | |
Protein (9 g) | |
Calcium | 35% |
Copper | 10% |
Folate | 15% |
Iron | 20% |
Magnesium | 15% |
Manganese | 30% |
Molybdenum | 10% |
Phosphorus | 13% |
Potassium (610 mg) | 17% |
Thiamin | 10% |
Vitamin A | 240% |
Vitamin B6 | 15% |
Vitamin C | 45% |
Vitamin E | 15% |
Vitamin K | 15% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.