Roasted curry squash soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 136.3
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 71.0 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 4.0 g
- Protein: 2.7 g
View full nutritional breakdown of Roasted curry squash soup calories by ingredient
Number of Servings: 4
Ingredients
-
1lb or 1/2 a seeded, skinned butternut squash
1 leek
1 tsp garlic powder
1 tbsp curry powder
pinch of salt
1 tsp ginger powder
1 can (light if you want) coconut milk
3 cups broth or water
Directions
roast squash and leek, in 1" chunks, at 450 for 25 min with a sprinkling of oil and garlic powder.
Add roasted veg. to boiling broth and/or water. Use immersion blender to mash. Add coconut milk, curry, ginger and salt. Blend until smooth. Simmer until ready to serve.
makes 4 servings, 5 if you're not super hungry. Serve with salad, or toasty bread, or both!
Number of Servings: 4
Recipe submitted by SparkPeople user CATALINATEKKIE.
Add roasted veg. to boiling broth and/or water. Use immersion blender to mash. Add coconut milk, curry, ginger and salt. Blend until smooth. Simmer until ready to serve.
makes 4 servings, 5 if you're not super hungry. Serve with salad, or toasty bread, or both!
Number of Servings: 4
Recipe submitted by SparkPeople user CATALINATEKKIE.