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Curried Squash Soup

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Curried Squash Soup

Curried Squash Soup recipe

 

Yield

8 servings

Prep

10 min

Cook

15 min

Ready

45 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ pounds butternut squash
cooked
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1 tablespoon sherry
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2 each garlic cloves
minced
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1 each onions
finely chopped
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1 tablespoon curry powder
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½ teaspoon cumin
ground
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teaspoon cayenne pepper
optional
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1 x salt and black pepper
to taste
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3 cups chicken broth
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Ingredients

Amount Measure Ingredient Features
680.4 g butternut squash
cooked
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15 ml sherry
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2 each garlic cloves
minced
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1 each onions
finely chopped
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15 ml curry powder
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2.5 ml cumin
ground
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0.6 ml cayenne pepper
optional
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1 x salt and black pepper
to taste
* Camera
7.1E+2 ml chicken broth
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Directions

In a large saucepan sauté onions and garlic in sherry for about 2 minutes.

Add curry powder, cumin, salt and pepper and cook another 3 to 5 minutes or until onions are soft.

Add in cooked squash in pieces, and stir to coat. Pour in chicken broth and bring to a boil; reduce heat and simmer 15 to 20 minutes.

Remove from heat and allow to cool about 15 minutes. Pour soup into blender, food processor or large bowl and use a hand blender.

Purée until smooth (will be thick).

Return to heat and slowly reheat.

Serve hot with some red chili pepper on top if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 15715% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 289mg 12%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 14g
Vitamin A 381% Vitamin C 50%
Calcium 10% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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