Curried Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 3/4 pounds butternut squash 1 large onion, chopped 2 garlic cloves, minced 2 tablespoons vegetable oil 1 tablespoon all-purpose flour 1 teaspoon salt 1 teaspoon curry powder 1/8 teaspoon cayenne pepper 5 cups chicken broth 1 bay leaf CILANTO CREAM TOPPING: 1/2 cup sour cream 1/4 cup whipping cream 1/4 cup minced fresh cilantro or parsley
Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400 degrees F for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside.
In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature.
In a blender or food processor, place half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.
Number of Servings: 6
Recipe submitted by SparkPeople user KYAHSMUM.
In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature.
In a blender or food processor, place half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.
Number of Servings: 6
Recipe submitted by SparkPeople user KYAHSMUM.
Nutritional Info Amount Per Serving
- Calories: 173.5
- Total Fat: 11.2 g
- Cholesterol: 15.7 mg
- Sodium: 1,300.2 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 0.8 g
- Protein: 2.9 g
Member Reviews