Butternut Squash and Curry soup
- Number of Servings: 8
Ingredients
2 cups butternut squash1 cup onion3 tsp curry powder3/4 tsp cayenne6 cups chicken broth1 1/2 cups mushrooms2 cups fresh spinach1 tbs olive oil salt to taste
carmelize onions over medium heat in olive oil with salt and pepper to taste. boil butternut squash until fork tender in salted water, about 20 minutes.
Puree squash and carmelized onions in blender or food processor. Add 2 cups chicken stock to mixture and blend until incorporated. Pour into soup pan and add remaining stock. add curry powder, cayenne and salt to taste. add chopped mushrooms and spinach and heat over medium heat until softened, about 20 minutes.
Serving Size: makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SHAWNDASUE.
Puree squash and carmelized onions in blender or food processor. Add 2 cups chicken stock to mixture and blend until incorporated. Pour into soup pan and add remaining stock. add curry powder, cayenne and salt to taste. add chopped mushrooms and spinach and heat over medium heat until softened, about 20 minutes.
Serving Size: makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SHAWNDASUE.
Nutritional Info Amount Per Serving
- Calories: 55.1
- Total Fat: 2.2 g
- Cholesterol: 3.7 mg
- Sodium: 729.3 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 2.2 g
- Protein: 2.1 g
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