Curried Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 56.1
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 16.2 mg
  • Total Carbs: 5.7 g
  • Dietary Fiber: 1.8 g
  • Protein: 1.5 g

View full nutritional breakdown of Curried Butternut Squash Soup calories by ingredient
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Number of Servings: 4


    1 tbsp olive oil
    ½ large or 1 small yellow Spanish onion, finely chopped
    3 cloves garlic, finely chopped
    2 tsp chopped fresh ginger
    ½ to 1 whole jalapeño pepper, seeded and finely chopped
    2 tsp curry powder
    1 tsp each fresh ground sea salt and black pepper
    1 tsp each cardamom seeds, fennel, cumin and cinnamon
    2 tbsp vegetable or chicken stock
    2 cups chicken or vegetable stock
    2 cups cubed, cooked butternut squash (I use frozen organic)
    2 cups frozen organic cauliflower


In a large soup pot, heat olive oil over medium heat. Add onion, garlic, ginger, all spices and 2 tbsp soup stalk. Mix ingredients together and cook over medium-low heat for 5-10minutes, or until onions are soft. Add remaining ingredients. Simmer for 15 minutes, stirring occasionally. In batches of 2 cups at a time, puree soup in a blender. Return puree to pot and heat through. Optional: top each bowl with a sprinkle of fresh chopped mint and 1 tbsp chopped cashews.

Number of Servings: 4

Recipe submitted by SparkPeople user LISACIANFRINI.

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