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Curried Squash Soup

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Curried Squash Soup recipe













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


1 ½ pounds butternut squash
1 tablespoon sherry
2 each garlic cloves
1 each onions
finely chopped
1 tablespoon curry powder
½ teaspoon cumin
teaspoon cayenne pepper
1 x salt and black pepper
to taste
3 cups chicken broth


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

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 15715% of calories 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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