Roasted curry squash soup
- Number of Servings: 4
Ingredients
1lb or 1/2 a seeded, skinned butternut squash1 leek1 tsp garlic powder1 tbsp curry powderpinch of salt1 tsp ginger powder1 can (light if you want) coconut milk3 cups broth or water
roast squash and leek, in 1" chunks, at 450 for 25 min with a sprinkling of oil and garlic powder.
Add roasted veg. to boiling broth and/or water. Use immersion blender to mash. Add coconut milk, curry, ginger and salt. Blend until smooth. Simmer until ready to serve.
makes 4 servings, 5 if you're not super hungry. Serve with salad, or toasty bread, or both!
Number of Servings: 4
Recipe submitted by SparkPeople user CATALINATEKKIE.
Add roasted veg. to boiling broth and/or water. Use immersion blender to mash. Add coconut milk, curry, ginger and salt. Blend until smooth. Simmer until ready to serve.
makes 4 servings, 5 if you're not super hungry. Serve with salad, or toasty bread, or both!
Number of Servings: 4
Recipe submitted by SparkPeople user CATALINATEKKIE.
Nutritional Info Amount Per Serving
- Calories: 136.3
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 71.0 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 4.0 g
- Protein: 2.7 g
Member Reviews