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.

Curried Butternut Squash Soup
Servings: 8 Prep 10 mins Cook 5 mins


  • 2 18.3 ounce boxes butternut squash soup (such as Campbell's Select)
  • 1 cup cinnamon apple sauce
  • 2 tablespoons ketchup
  • 2 teaspoons curry powder
  • 1 teaspoon pumpkin pie spice
  • Plain yogurt or sour cream, optional

Make It

1. 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. Reduce heat and simmer for 5 minutes, stirring occasionally. Serve hot with a dollop of yogurt or sour cream, if desired.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 64, Fat, total (g): 1, chol. (mg): 2, sat. fat (g): 1, carb. (g): 14, fiber (g): 2, pro. (g): 1, sodium (mg): 450, Percent Daily Values are based on a 2,000 calorie diet.