Butternut Squash and Curry soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 55.1
- Total Fat: 2.2 g
- Cholesterol: 3.7 mg
- Sodium: 729.3 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 2.2 g
- Protein: 2.1 g
View full nutritional breakdown of Butternut Squash and Curry soup calories by ingredient
Introduction
fat burning ingredients and low cal. Is a gluten free food and can be vegetarian if using vegetable broth. fat burning ingredients and low cal. Is a gluten free food and can be vegetarian if using vegetable broth.Number of Servings: 8
Ingredients
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2 cups butternut squash
1 cup onion
3 tsp curry powder
3/4 tsp cayenne
6 cups chicken broth
1 1/2 cups mushrooms
2 cups fresh spinach
1 tbs olive oil
salt to taste
Directions
carmelize onions over medium heat in olive oil with salt and pepper to taste. boil butternut squash until fork tender in salted water, about 20 minutes.
Puree squash and carmelized onions in blender or food processor. Add 2 cups chicken stock to mixture and blend until incorporated. Pour into soup pan and add remaining stock. add curry powder, cayenne and salt to taste. add chopped mushrooms and spinach and heat over medium heat until softened, about 20 minutes.
Serving Size: makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SHAWNDASUE.
Puree squash and carmelized onions in blender or food processor. Add 2 cups chicken stock to mixture and blend until incorporated. Pour into soup pan and add remaining stock. add curry powder, cayenne and salt to taste. add chopped mushrooms and spinach and heat over medium heat until softened, about 20 minutes.
Serving Size: makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SHAWNDASUE.