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Curried Squash
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Curried Squash

Date Added: June 29, 2022


1 Unit Onion chopped
1 Unit Leek chopped
1 Unit Scallion chopped
3 Unit Zucchini grated
3 Unit Squash grated
3 Teaspoons Curry Powder to taste
1 Salt approximately
1 White Pepper freshly ground
6 Cups Chicken Stock low fat, low sodium, plus 2 teaspoons
3 Unit Potatoes peeled and sliced
1 Cup Heavy Cream OPTIONAL
1 Unit Sweet Butter
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1. Chop the onion, the leek, and the scallions.

2. Reserve a little of the grenner parts of the scallions for garnish.

3. Grate the squashes, seeds and all. In a heavy pot melt the sweet butter.

4. When the butter foams and is quite fragrant, add curry powder, and cook while stirring for 2 or 3 minutes.

5. Add the onions, leeks, scallions, and squash, and season to taste with salt and pepper.

6. Saute this mixture briefly, then turn down the heat, cover, and cook until squash is soft and juices have been extracted.

7. Uncover, and evaporate half of the juice. Add the chicken stock and potatoes.

8. Cook uncovered for 15 minutes, or until potatoes are just cooked through.

9. To Serve: Hot, country style - add the heavy cream and serve in warmed soup bowls.

10. Pureed - chilled or hot - let the soup mixture cool, then puree in batches in food processor or blender.

11. Strain the puree. Stir in heavy cream. Serve iced or heated.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Potato, Poultry, Spring Onion, Onion allergies.
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