Curried Squash and Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Squash, Hubbard; 2 largeLeeks; 12Black Beans; 19 oz canButter; 2 tbspMilk 2%; 2 cupsHot Curry Powder; 2 tbspGinger, Ground; 1 tbspSalt and pepper to tasteWater; 8 cups
clean and cube squash.
Boil in 8 cups of water, with 12 wild leeks (cleaned and leaves removed).
add spices (salt, pepper, hot curry, and ginger)
Once the squash is soft (approx 20 min), use a potato masher to either mash or puree (depending on how thick you want your soup).
Add two tbsp of butter and black beans.
simmer for 20 minutes.
one serving is one cup.
Excellent with caraway rye bread.
chefs include 1 tsp of sour cream and parsley to garnish. (nutritional information does no include sour cream and parsley)
Number of Servings: 12
Recipe submitted by SparkPeople user ERYNNM.
Boil in 8 cups of water, with 12 wild leeks (cleaned and leaves removed).
add spices (salt, pepper, hot curry, and ginger)
Once the squash is soft (approx 20 min), use a potato masher to either mash or puree (depending on how thick you want your soup).
Add two tbsp of butter and black beans.
simmer for 20 minutes.
one serving is one cup.
Excellent with caraway rye bread.
chefs include 1 tsp of sour cream and parsley to garnish. (nutritional information does no include sour cream and parsley)
Number of Servings: 12
Recipe submitted by SparkPeople user ERYNNM.
Nutritional Info Amount Per Serving
- Calories: 113.3
- Total Fat: 3.4 g
- Cholesterol: 8.3 mg
- Sodium: 40.6 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 3.0 g
- Protein: 5.7 g
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