Curried Butternut Squash Soup

Curried Butternut Squash Soup
Start your Thanksgiving dinner by serving this fuss-free squash soup as a first course. It's a snap when you start with a box of prepared soup and just add a few flavorful stir-ins.
Makes 8
Prep 10 m
Cook 5 m



  1. 1 of 2 In a medium-size saucepan over medium-high heat, combine soup, apple sauce, ketchup, curry powder and pumpkin pie spice. Bring to a boil.
  2. 2 of 2 Reduce heat and simmer for 5 minutes, stirring occasionally. Serve hot with a dollop of yogurt or sour cream, if desired.
Nutrition Information for Curried Butternut Squash Soup
Servings Per Recipe: 8
Per Serving: 64 kcal cal., 1 g pro., 14 g carb., 1 g Fat, total, 2 mg chol., 1 g sat. fat, 2 g fiber, 450 mg sodium