Curried Butternut Squash Soup with Crispy Halloumi Take advantage of healthy convenience foods, such as pureed vegetable soups, to make a healthy meal in minutes. We enhance the flavor of boxed butternut squash soup with curry powder, then top it with irresistible halloumi cheese. Serve with warm whole-grain pita bread.


15 mins


15 mins




  • 1 (32 ounce) carton low-sodium butternut squash soup
  • 1 teaspoon curry powder
  • 4 ounces halloumi cheese, sliced into 1/2-inch pieces
  • 1 teaspoon olive oil
  • 4 teaspoons toasted pepitas


    Step 1

    Heat soup according to package directions. Whisk in curry powder and simmer for 3 minutes.

    Step 2

    Pat cheese slices dry with a paper towel. Brush both sides with oil. Sear in a heavy pan over medium-high heat until golden brown, 1 to 2 minutes per side.

    Step 3

    Serve the soup topped with the cheese and pepitas.


Read more: How to Amp Up Canned Soup to Make It a Healthy Meal

Nutrition Facts

Serving Size: 1 cup soup, 1 oz. halloumi & 1 tsp. pepitas Per Serving: 203 calories; protein 8.8g; carbohydrates 16.5g; dietary fiber 3.3g; sugars 4g; fat 12.5g; saturated fat 5.5g; cholesterol 20.3mg; vitamin a iu 2343.5IU; vitamin c 2.3mg; folate 1.8mcg; calcium 41.3mg; iron 1mg; magnesium 17.2mg; potassium 27.6mg; sodium 563.6mg; added sugar 4g. Exchanges:

1 high-fat protein, 1 starch, 1/2 fat


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