Curried Squash and Apple Soup
- Number of Servings: 6
Ingredients
Ingredients:2 cups chopped onions2 tablespoons butter or vegetable oil2 tablespoon cumin seeds2 teaspoons coriander seeds1 teaspoon salt6 cups peeled, seeded and coarsely chopped butternut squash2 cups peeled, seeded and coarsely chopped apples2 cups peeled, cored and coarsely chopped sweet potatoes4 cups water topping1 tablespoon minced garlic1 tablespoon vegetable oil10 oz fresh spinach or mustard greens, rinsed and chopped * about 3 pounds of butternut squash and just less then 2 pounds of sweets potatoes will yield the right amount for this recipe
Serves 6; Total time 1 hour
In a large nonreactive soup pot, sauté the onions in the butter or oil until soft and translucent, about 10 minutes. In a small dry skillet, toast the cumin and coriander seeds on low heat for 3 to 4 minutes. Cool and grind to a powder. Add the ground spices, salt, squash, apples, sweet potatoes and water to the onions. Bring to a boil, then lower the heat, cover and simmer on low heat for about 30 minutes, until all of the ingredients are thoroughly cooked and tender.
Meanwhile, in a large skillet, sauté the garlic in the oil for about 1 minute on medium heat, stirring constantly, until soft and just golden. Add the greens and sauté on high heat until the water evaporates and the greens wilt. Remove from the heat and set aside.
Puree the soup in small batches in a blender until smooth, adding about ¼ cup of water if the soup is thicker than you’d like. When ready to serve, gently reheat, ladle into shallow bowls to show off its good looks, and top each serving with some of the sautéed greens.
Number of Servings: 6
Recipe submitted by SparkPeople user JENNIFERLYNN007.
In a large nonreactive soup pot, sauté the onions in the butter or oil until soft and translucent, about 10 minutes. In a small dry skillet, toast the cumin and coriander seeds on low heat for 3 to 4 minutes. Cool and grind to a powder. Add the ground spices, salt, squash, apples, sweet potatoes and water to the onions. Bring to a boil, then lower the heat, cover and simmer on low heat for about 30 minutes, until all of the ingredients are thoroughly cooked and tender.
Meanwhile, in a large skillet, sauté the garlic in the oil for about 1 minute on medium heat, stirring constantly, until soft and just golden. Add the greens and sauté on high heat until the water evaporates and the greens wilt. Remove from the heat and set aside.
Puree the soup in small batches in a blender until smooth, adding about ¼ cup of water if the soup is thicker than you’d like. When ready to serve, gently reheat, ladle into shallow bowls to show off its good looks, and top each serving with some of the sautéed greens.
Number of Servings: 6
Recipe submitted by SparkPeople user JENNIFERLYNN007.
Nutritional Info Amount Per Serving
- Calories: 341.3
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 834.7 mg
- Total Carbs: 62.7 g
- Dietary Fiber: 20.8 g
- Protein: 17.6 g
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