Curried Butternut Squash Soup

Ingredients

• 1 whole butternut squash
• 2 tablespoons butter or vegetable oil
• 1 large onion, chopped
• 1 tablespoon curry powder
• ¼ cup unsweetened apple cider
• 1 ½ cups chicken or vegetable stock, or water
• Juice of 1/2 lemon
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh coriander

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    360 calories; 17 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 49 grams carbohydrates; 8 grams dietary fiber; 14 grams sugars; 8 grams protein; 5 milligrams cholesterol; 274 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Preheat oven to 400 degrees. Place the squash in a foil-lined baking dish and bake until it is tender, about 45 minutes.
2. Heat the butter or oil in a heavy saucepan. Add the onion and saute just until it begins to brown. Stir in the curry powder, cook about a minute more, add the apple cider and remove from the heat.
3. When the squash is tender, peel off the skin, remove the seeds and scoop the pulp into a food processor along with the curried onion mixture. Puree this mixture, then return the puree to the saucepan. Add the stock and lemon juice, bring to a simmer, stir, then season to taste with salt and pepper.
4. Serve the soup garnished with the coriander