“Tangy yogurt brightens up this creamy butternut squash and apple soup seasoned with cinnamon and curry powder. ” - by DANNON
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- In a soup pot, heat oil. Add onions and curry and saute 3 to 4 minutes. Add squash, apple and chicken broth; bring to a boil, reduce heat and simmer soup 25 to 30 minutes.
- Puree soup and season with cinnamon and salt and pepper, if needed. Whisk in yogurt and serve sprinkled with sunflower seeds.
Nutrition
Amount Per Serving (8 total)
- Calories
- 85 cal
- 4%
- Fat
- 1.9 g
- 3%
- Carbs
- 14.4 g
- 5%
Based on a 2,000 calorie diet
Share It
Reviews (22)
Rate This Recipe
"Absolutely fantastic! I did use only about 3/4 cup onion, as we aren't huge onion lovers in this house. I also used vegetable stock instead of chicken, but otherwise followed the recipe. The flavors a..." See morere absolutely exquisite and I will be making this recipe again and again. Thank you! :)"
windband
"Such a great recipe and it's so easy to make!! Just chop everything and throw them together and let them cook. Love it in a chilly fall day! I didn't have broth so I used water and added salt and pepp..." See moreer. It turned out right. So I assume salt and pepper should not be necessary if one uses the broth. Thanks for the recipe!"
Similar Recipes
Top<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
