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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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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1478 Calories from Fat 445

% Daily Value*

Total Fat 50 g77%

Saturated Fat 9.2 g46%

Trans Fat 0 g

Cholesterol 5.4 mg1.8%

Sodium 646.6 mg26.9%

Total Carbohydrates 262 g87.2%

Dietary Fiber 74 g295.9%

Sugars 20.1 g

Protein 37 g73.3%

Vitamin A 430.8% Vitamin C 35.5%

Calcium 31.9% Iron 29.2%

*Based on a 2000 Calorie diet

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Curried Squash Soup Recipe