Curried Butternut Soup

Name: Curried Butternut Soup Recipe
Yield: 7
Ingredients: 5 cup cubes Butternut Squash; 2 large Onions diced; 4 cloves Garlic minced; 2 Granny smith apples diced; 4 cup Vegetable Broth; 1 tbsp Curry powder; .5 tsp Garam Masala; .5 tsp Pepper red or cayenne; 1.5 cups Almond Breeze Unsweetened Almond Milk; 2 cups cooked Great North Beans; 5-6 pitted dates

Number of Servings: 7

Ingredients

5 cup, cubes Butternut Squash 2 large Onions, diced4 cloves Garlic, minced2 Granny smith apples, diced 4 cup Vegetable Broth 1 tbsp Curry powder .5 tsp Garam Masala .5 tsp Pepper, red or cayenne 1.5 cups Almond Breeze Unsweetened Almond Milk 2 cups cooked Great North Beans 5-6 pitted dates

Directions

Saute onion, garlic, and apple in a small amount of vegetable broth until tender. Add remaining broth, butternut squash, dates, and spices. Cook 15-20 minutes or until squash is very tender. Add beans and almond milk. Blend with a stick blender, or in a high speed blender until smooth. Adjust consistency as preferred.

Serving Size: 7 2-cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user AUNTIE1361.

Servings Per Recipe: 7

Nutritional Info Amount Per Serving

Calories: 203.3
Total Fat: 1.0 g
Cholesterol: 0.0 mg
Sodium: 584.9 mg
Total Carbs: 45.8 g
Dietary Fiber: 11.3 g
Protein: 6.5 g

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