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


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.