Friday, November 1, 2013

Fall FEAST: Curry Squash Soup Recipe

Happy Fall! 
It's that time of year again, where we are like heat seeking missiles for warm, comforting, spiced foods. Well, GOOD news is you can create healthy versions of all of them with full flavor! 

Curry Squash Soup: 
AND just for reference, here is a handy squash quide, I NEVER seem to know what I am buying. "Is this the orange one? Or the gold one? Oh... stringy?...hmm...."

In this batch of soup, I used Buttercup. It was PERFECT! 
What you need:
4 Cups Squash 
4 cups chicken broth 
2 apples
1 cup chopped onion 
3 tsp Curry powder 
2 tsp nutmeg 
Greek Yogurt 

What to do: 
Get out your blender, a large sauce pan and 2 mixing bowls. 
Bake 1 medium to large Butter Cup squash, halved or quartered in the oven at 350 for 45-50 min or until soft. Shave off skin and then chop squash into bite size pieces, measure out 4 cups. 

Peel, core and chop 2 apples and lightly warm in a fry pan. Also sauté 1 Cup of chopped onion. Slowly add apple, onion and squash into the blender with the broth, this will be done in 2 batches. in each batch as it blends, sprinkle in 1.5 teaspoons of curry (or 3 total, and slightly less if you don't want it as spicy) and 1 teaspoon of nutmeg(2 in total)so as to evenly blend the spice. When batch one is liquified, add to sauce pan on low heat to mix flavors, add batch two when complete. 

Add a dollop of fat free greek yogurt and nutmeg on top and enjoy! More fall recipes to come this weekend/week and a recap of my last Figure show, the 2013 Northern States Natural Classic, hosted by the NANBF!

Related Posts with Thumbnails


Although Mary from Fit this girl is a CPT, always consult your physician or health care provider before beginning any nutrition or exercise program. Use of the programs, advice, and information contained in this website is at the sole choice and risk of the reader.