Squash, carrot, parsnip ginger curried soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 263.2
- Total Fat: 7.6 g
- Cholesterol: 5.6 mg
- Sodium: 1,208.4 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 12.7 g
- Protein: 5.3 g
View full nutritional breakdown of Squash, carrot, parsnip ginger curried soup calories by ingredient
Introduction
Delicious thick hearty soup Delicious thick hearty soupNumber of Servings: 6
Ingredients
-
Butternut Squash, 4 cup, cubes
Onions, raw, 1.5 cup, chopped
Garlic 1 clove minced
*Cellery, Raw -5 Stalk chopped
Carrots, raw, 5 medium chopped
Ginger, ground, 3 tbsp
Curry powder, 4 tbsp
Salt, 1 tsp
Pepper, black, 1 tsp
Olive Oil, 2.5 tbsp
Half and Half Cream, .125 cup
Swanson Chicken Broth 99% Fat Free, 4.5 cup
Directions
Heat large pot and add olive oil
add onion and Garlic saute till translucent on med heat
add celery stir till bright green
add curry and ginger saute until spices are fragrant
add squash carrots parsnips stir about 5 min till heated and covered with spice
add chicken broth salt and pepper bring to a boil
reduce heat and simmer about 40 min till vegetables are soft
remove from heat puree with hand blender
add half half blend and serve
Serving Size: makes aprox 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BRL350.
add onion and Garlic saute till translucent on med heat
add celery stir till bright green
add curry and ginger saute until spices are fragrant
add squash carrots parsnips stir about 5 min till heated and covered with spice
add chicken broth salt and pepper bring to a boil
reduce heat and simmer about 40 min till vegetables are soft
remove from heat puree with hand blender
add half half blend and serve
Serving Size: makes aprox 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BRL350.