Curried Squash Soup
Curried Squash Soup recipe
Yield
8 servingsPrep
10 minCook
15 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
butternut squash
cooked |
|
| 1 | tablespoon |
sherry
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | each |
onions
finely chopped |
|
| 1 | tablespoon |
curry powder
|
|
| ½ | teaspoon |
cumin
ground |
|
| ⅛ | teaspoon |
cayenne pepper
optional |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3 | cups |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
butternut squash
cooked |
|
| 15 | ml |
sherry
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | each |
onions
finely chopped |
|
| 15 | ml |
curry powder
|
|
| 2.5 | ml |
cumin
ground |
|
| 0.6 | ml |
cayenne pepper
optional |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 7.1E+2 | ml |
chicken broth
|
|
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.
