Butternut squash curry soup

Name: Butternut squash curry soup Recipe
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 12
Ingredients: 1 small butternut squash peeled & cubed.; 1 onion whole; 3 carrots peeled & chopped; 1 can sweet peas (could sub. dry split peas?); 5 cloves garlic; 1/2 tsp curry powder or to taste; 1/2 tsp black pepper or to taste; 1 tsp salt; 4 cups chicken broth or veggie for a vegan spin (-/+ for desired consistency)

Minutes to Prepare: 15
Minutes to Cook: 120

Number of Servings: 12

Ingredients

1 small butternut squash peeled & cubed.1 onion whole3 carrots peeled & chopped1 can sweet peas (could sub. dry split peas?) 5 cloves garlic1/2 tsp curry powder or to taste1/2 tsp black pepper or to taste1 tsp salt4 cups chicken broth or veggie for a vegan spin (-/+ for desired consistency)

Directions

I rough chop everything and place in crock pot, cook on high until everything is tender and use your immersion blender or regular blender to whir together.

Number of Servings: 12

Recipe submitted by SparkPeople user CINDYSIOUX.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 66.1
Total Fat: 0.5 g
Cholesterol: 1.7 mg
Sodium: 610.3 mg
Total Carbs: 14.8 g
Dietary Fiber: 4.3 g
Protein: 2.6 g

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