Curried Butternut Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 tbsp Corn Oil 2 Shallots (40 g)3 clove Garlic 6 cup, cubes Butternut Squash 1.5 tbsp Curry powder .25 tsp Cinnamon, ground 14 oz Almond Breeze Almond Milk, Original, refrigerated 2 cup Vegetable Broth 3 tbsp Maple Syrup
In a large pot, saute shallots and garlic in oil, about 2 minutes. Add squash, curry powder, cinnamon, pinch salt & pepper. Stir to coat. Cover and cook 4 minutes, stirring occasionally.
Add almond milk, broth and maple syrup. Bring to a low boil, reduce heat, cover and simmer 15 minutes or until squash is fork tender.
Puree with immersion blender
Serving Size: makes 7 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user EVERLEARNING.
Add almond milk, broth and maple syrup. Bring to a low boil, reduce heat, cover and simmer 15 minutes or until squash is fork tender.
Puree with immersion blender
Serving Size: makes 7 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user EVERLEARNING.
Nutritional Info Amount Per Serving
- Calories: 978.2
- Total Fat: 20.7 g
- Cholesterol: 0.0 mg
- Sodium: 2,213.3 mg
- Total Carbs: 204.9 g
- Dietary Fiber: 41.4 g
- Protein: 15.3 g