Curried Squash and mushroom soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Water, tap, 2.5 cup (8 fl oz) (remove)Orange Juice, 1 cup (remove)Olive Oil, 1 tbsp (remove)Onions, raw, 1 cup, chopped (remove)Garlic, 3 cloves (remove)Salt, 1 tsp (remove)*Cumin seed, .5 tsp (remove)*Coriander seed, .5 tsp (remove)Cinnamon, ground, .5 tsp (remove)Ginger Root, 1 tsp (remove)Yellow Mustard, 1 tsp or 1 packet (remove)Mushrooms, fresh, 2 cup, pieces or slices (remove)Pepper, red or cayenne, 1 tsp (remove)Butternut Squash, 3 cup, cubes (remove)
Slice squash in half lengthwise and bake face down on a lightly oiled pan for 30 - 40 min at 375. Cool. Scoop out insides and puree with water. stir in OJ.
Meanwhile saute onion garlic, salt and spices in oil till onion is very soft. Add mushrooms, cover and cook about 10 minutes. Add puree and heat gently.
It's a sweet soup, you may want some lemon juice or plain yogurt to tone it down a bit.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LIZHAVEY.
Meanwhile saute onion garlic, salt and spices in oil till onion is very soft. Add mushrooms, cover and cook about 10 minutes. Add puree and heat gently.
It's a sweet soup, you may want some lemon juice or plain yogurt to tone it down a bit.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LIZHAVEY.
Nutritional Info Amount Per Serving
- Calories: 150.0
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 609.5 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 6.3 g
- Protein: 3.7 g
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