Squash, carrot, parsnip ginger curried soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Butternut Squash, 4 cup, cubes Onions, raw, 1.5 cup, chopped Garlic 1 clove minced *Cellery, Raw -5 Stalk chopped Carrots, raw, 5 medium chopped Ginger, ground, 3 tbsp Curry powder, 4 tbsp Salt, 1 tsp Pepper, black, 1 tsp Olive Oil, 2.5 tbsp Half and Half Cream, .125 cup Swanson Chicken Broth 99% Fat Free, 4.5 cup
Heat large pot and add olive oil
add onion and Garlic saute till translucent on med heat
add celery stir till bright green
add curry and ginger saute until spices are fragrant
add squash carrots parsnips stir about 5 min till heated and covered with spice
add chicken broth salt and pepper bring to a boil
reduce heat and simmer about 40 min till vegetables are soft
remove from heat puree with hand blender
add half half blend and serve
Serving Size: makes aprox 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BRL350.
add onion and Garlic saute till translucent on med heat
add celery stir till bright green
add curry and ginger saute until spices are fragrant
add squash carrots parsnips stir about 5 min till heated and covered with spice
add chicken broth salt and pepper bring to a boil
reduce heat and simmer about 40 min till vegetables are soft
remove from heat puree with hand blender
add half half blend and serve
Serving Size: makes aprox 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BRL350.
Nutritional Info Amount Per Serving
- Calories: 263.2
- Total Fat: 7.6 g
- Cholesterol: 5.6 mg
- Sodium: 1,208.4 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 12.7 g
- Protein: 5.3 g
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