13Ingredients
250Calories
75Minutes

Ingredients

  • 2 pounds butternut squash (peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash, see how to cut and peel a butternut squash)
  • olive oil
  • 1 teaspoon butter
  • salt
  • 1 yellow onion (large, chopped)
  • 2 teaspoons curry powder (yellow)
  • 1 teaspoon mustard seeds (whole, if you substitute ground mustard, only use 1/4 teaspoon)
  • 1 dash ground cumin
  • 1 tablespoon fresh ginger (minced)
  • 4 cups chicken stock
  • 1 teaspoon salt
  • 1/2 cup sour cream (can substitute plain yogurt)
  • 1/4 cup chopped fresh cilantro (can substitute parsley)
Read Directions

NutritionView more

250Calories
Sodium39%DV930mg
Fat18%DV12g
Protein18%DV9g
Carbs11%DV33g
Fiber16%DV4g

PER SERVING *

Calories250Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat4g20%
Trans Fat
Cholesterol20mg7%
Sodium930mg39%
Potassium930mg27%
Protein9g18%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate33g11%
Dietary Fiber4g16%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Janelle M. 22 Dec 2017
Delicious, and I used a hybrid squash pumpkin that doesn't really have much flavor, so this saved the day.