Healthy & Beautiful, Recipe Box

Recipe: Low-fat Butternut Squash Soup

This recipe is one of my favorites for fall:


  • 1 butternut squash, seeds removed, peeled and cut into large pieces
  • 1 large onion, chopped
  • 1 apple, peeled, seeded and cored, cut into large pieces
  • 3 quarts (3 32 oz. containers) of low-sodium chicken broth
  • 1 tbsp curry powder
  • 1/2-3/4 cup fat-free sour cream


  1. Put the squash, onion, apple and chicken broth in a large pot and cook for 20-30 minutes, until squash is very soft
  2. Puree the soup in batches, in a blender, and transfer them to a heat-proof large bowl.  My suggestion, use about 1/2 of the broth that’s in the pot, or else it can get too runny – it depends on the thickness you want to achieve.
  3. When done with all batches, stir in the curry powder and sour cream
  4. Soup should be smooth, not lumpy

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