Gluten-Free Diet Recipe: Curried Butternut Squash Soup
Cooled after cooking, root veggies like squash, potatoes, and sweet potatoes are great for beefing up a salad. Plus, squashes and sweet potatoes are high in healthy beta-carotene—so don't limit them to Thanksgiving dinner.

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

2 tsp olive oil
1 cup diced onion
2 celery stalks, chopped
1 tbsp curry powder
4 cups reduced-sodium vegetable or chicken broth
2 butternut squash (about 2 pounds each), peeled, seeded and chopped into 2-inch cubes
2 bay leaves
1/2 tsp salt
1/4 tsp ground black pepper
4 tbsp fat-free sour cream
4 tsp chopped fresh chives

1. Heat oil in a large stockpot over medium-high heat. Add onion and celery and cook 4 minutes, until soft. Add curry powder and cook 1 minute, until curry is fragrant. Add broth, squash, bay leaves, salt and pepper and bring to a boil. Reduce heat to medium-low, partially cover and simmer 15 minutes, until squash is fork-tender.

2. Remove bay leaves and, working in batches, purée soup in a blender or food processor. Ladle soup into bowls and top each serving with 1 tablespoon sour cream and 1 teaspoon chives.

Nutrition Score per serving (1 1/2 cups): 195 calories, 12% fat (3 g; < 1 g saturated), 76% carbs (37 g), 12% protein (6 g), 12 g fiber, 171 mg calcium, 3 mg iron, 783 mg sodium.

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