Spiced Butternut and Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp canola oil 3/4 cup chopped onion (yield of 2 medium peeled onions)2 cloves of garlic, minced or pressed1 large stalk celery (with leaves)3 cups butternut squash, (peeled and cut into 1/2" cubes)1-1/2 cups fresh pumpkin (peeled and cut in cubes)2 cans (14 ounce to 14 1/2 ounce size) Chicken broth (reduced sodium if possible)1/2 tsp dried marjoram leaves (crushed)1/8 tsp curry power1/4 tsp black pepper1 tbsp grated fresh ginger, scraped and grated 1 cup plain low fat yogurt1
coat bottom of pan with oil to avoid sticking. clean & Chop onion and celery. peel and mince garlic. Add onion, celery and garlic to pan. cook over medium heat about 6 minutes.Add squash, pumpkin, broth, marjoram,pepper, curry powder and grated ginger. Raise the heat to a rolling boil then reduce to a slow simmer. Cover with lid and continue cooking until both squash and pumpkin are tender when pricked with a fork. Remove from heat and allow to cool 10 to 15 minutes. The mixture should now be ran through a food processor or blender. For best results process the mixture in fourths instead of all at once. reheat just to serving temperature. Do not get too hot or it will curdle
Serving Size: 4 liberal servings (abouat 2 cups eachj)
Serving Size: 4 liberal servings (abouat 2 cups eachj)
Nutritional Info Amount Per Serving
- Calories: 160.1
- Total Fat: 3.7 g
- Cholesterol: 4.9 mg
- Sodium: 408.3 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 5.9 g
- Protein: 7.5 g
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