Curried Squash and Cauliflower Soup

Curried Squash and Cauliflower Soup
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 172.4
  • Total Fat: 11.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 766.3 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.9 g

View full nutritional breakdown of Curried Squash and Cauliflower Soup calories by ingredient
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Introduction

Use reduced fat coconut milk to reduce fat and calories. Use reduced fat coconut milk to reduce fat and calories.
Number of Servings: 6

Ingredients

    4 C Fat Free Chicken Broth
    2 Carrots
    12 oz. Cauliflower
    1/2 medium apple, peeled and diced
    1 T Olive Oil
    1 Shallot, minced
    4 Cloves of garlic, minced
    1/4 C minced mild Jalapenos, from can or jar
    2 Tbs. jalapeno juice from can or jar
    12 oz. pkg. Frozen Cooked Squash
    1 Can Coconut Milk
    2 tsp. curry powder
    1 tsp. cumin
    1/4 tsp. cinnamon
    1/2 tsp. white pepper

Directions

Steam cauliflower, carrots and apple until tender. Puree in food processor. Saute garlic, shallots and jalapenos in olive oil. Combine garlic/shallot mixture with chicken broth in sauce pan. Stir in squash and pureed cauliflower mixture. Add seasonings and coconut milk. Simmer for 10 minutes.

Makes 6 1-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user LKLEHMAN.

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