Curried Squash and Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 lb. Leeks (pale and green parts), chopped1 medium onion, chopped2 T. I Can't Believe It's Not Butter, margarine2 t. curry powder3 1/2 lbs. butternut squash, peeled, seeded and roasted.4 c. Chicken broth - low sodium4 c. water
Makes 12 servings
Halve or quarter a large butternut squash, and scoop out seeds. Roast butternut squash in an a 400 degree oven for 30 minutes, or until soft. Allow to cool and then scoop out insides.
In a large kettle, cook butter and onion over moderately low heat, stirring until softened. Rinse leeks well, and chop. Add leeks and salt to taste and cook, stirring until softened. Add curry powder and cook, stirring, 1 minute. Add remaining soup ingredients and simmer, covered 30 minutes or until vegetables are soft.
Cool soup slightly and in a blender or food processor puree in batches, transferring as a pureed to a bowl. Season soup with salt and pepper. Freezes well. (Thin with water if desired.)
Number of Servings: 12
Recipe submitted by SparkPeople user OHOLLY.
Halve or quarter a large butternut squash, and scoop out seeds. Roast butternut squash in an a 400 degree oven for 30 minutes, or until soft. Allow to cool and then scoop out insides.
In a large kettle, cook butter and onion over moderately low heat, stirring until softened. Rinse leeks well, and chop. Add leeks and salt to taste and cook, stirring until softened. Add curry powder and cook, stirring, 1 minute. Add remaining soup ingredients and simmer, covered 30 minutes or until vegetables are soft.
Cool soup slightly and in a blender or food processor puree in batches, transferring as a pureed to a bowl. Season soup with salt and pepper. Freezes well. (Thin with water if desired.)
Number of Servings: 12
Recipe submitted by SparkPeople user OHOLLY.
Nutritional Info Amount Per Serving
- Calories: 67.7
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 390.3 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 0.8 g
- Protein: 2.0 g
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