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Curried Squash Soup

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Ingredients
  Vegetable oil 1 Tablespoon
  Chopped carrot 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Curry powder 2 Teaspoon
  Mashed cooked acorn squash 6 Cup (96 tbs)
  Low sodium chicken broth 2 Cup (32 tbs)
  Plain low fat yogurt 6 Tablespoon
  Pumpkin seeds 1 Tablespoon (Garnish)
Directions

1. In medium saucepan, heat oil. Add carrot and onion; cook until tender, about 3 minutes; stir in curry powder and cook 1 minute.
2. In food processor, puree squash with chicken broth and carrot mixture in 2 batches until smooth; transfer to same saucepan.
3. Cook over medium heat until soup is heated through, 3 to 5 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable

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