(4 Servings)


This soup is creamy and thick, thanks to a potato, used in place of cream; add some curry powder for a spicy taste.  Serve with a big salad for lunch!

  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 12 ounce package “ready to use” cut butternut squash (3 c cubed)
  • 1 potato, diced
  • 2 garlic cloves, minced
  • 5 cups nonfat chicken or vegetable broth
  • 1 tsp Truvia (or sugar sub to equal 1 tbsp sugar)
  • Pepper to taste
  • Curry powder (if desired 1-2 tablespoons)


  1. In a large nonstick saucepan, , sauté onions, carrots, celery, and garlic in 2-4 tbsp of broth, until crisp tender. 
  2. Stir in remaining ingredients except curry powder and bring to a boil. 
  3. Then reduce heat and simmer for 30 minutes until vegetables are very tender.
  4. Cool and transfer mixture to a food processor (may take 2-3 batches) and process until smooth.
  5. If everyone likes curry, add 1-2 tablespoons of curry powder to the pot. If not, add per individual bowl.

By Mary Felando

Nutritional Facts (per serving): Serving Size ¼ recipe or about 1 1/3 cups each   Calories 127 Fat 0.5 grams Saturated Fat 0 grams Cholesterol 0 milligrams Carbohydrate 27 grams Protein 7 grams Sodium 741 milligrams (use “low sodium” broth to lower sodium content) Fiber 5 grams