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Best Curried Squash Soup


Best Curried Squash Soup recipe













Low Cholesterol, Trans-fat Free


1 tablespoon olive oil, extra-virgin
2 cloves garlic
thinly sliced
2 tablespoons curry powder
2 cups chicken broth
or vegetable stock
11 ounces butternut squash
2 each scallions, spring or green onions
green part only,very thinly sliced, for garnish only
2 tablespoons sour cream
1 x salt and black pepper
to taste


In a heavy pan over medium heat, add oil.

Add garlic and cook until golden.

Stir in the curry powder.

Add the chicken stock and bring to a simmer.

Fold in the squash and stir until well blended.

Let simmer for 5 minutes.

Garnish with scallions and sour cream.

Serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 12844% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 181mg 8%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 156% Vitamin C 23%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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