Curried Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp olive oil½ large or 1 small yellow Spanish onion, finely chopped3 cloves garlic, finely chopped2 tsp chopped fresh ginger½ to 1 whole jalapeño pepper, seeded and finely chopped2 tsp curry powder1 tsp each fresh ground sea salt and black pepper1 tsp each cardamom seeds, fennel, cumin and cinnamon2 tbsp vegetable or chicken stock2 cups chicken or vegetable stock2 cups cubed, cooked butternut squash (I use frozen organic)2 cups frozen organic cauliflower
In a large soup pot, heat olive oil over medium heat. Add onion, garlic, ginger, all spices and 2 tbsp soup stalk. Mix ingredients together and cook over medium-low heat for 5-10minutes, or until onions are soft. Add remaining ingredients. Simmer for 15 minutes, stirring occasionally. In batches of 2 cups at a time, puree soup in a blender. Return puree to pot and heat through. Optional: top each bowl with a sprinkle of fresh chopped mint and 1 tbsp chopped cashews.
Number of Servings: 4
Recipe submitted by SparkPeople user LISACIANFRINI.
Number of Servings: 4
Recipe submitted by SparkPeople user LISACIANFRINI.
Nutritional Info Amount Per Serving
- Calories: 56.1
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 16.2 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.8 g
- Protein: 1.5 g
Member Reviews