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

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 162
% Daily Value**
Total Fat 9g
14%
Saturated Fat 5g
7%
Unsaturated Fat 0g
Cholesterol 6mg
2%
Sodium 430mg
18%
Total Carbohydrate 19g
6%
Dietary Fiber 1g
2%
Sugars 4g
Protein 5g
Vitamin A  345%Vitamin C  41%
Calcium  11%Iron  13%
Potassium  18%Vitamin E  8%
** 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 Soup

Recipe Tags: Soup Recipes

Date Added: May 02, 2017

Ingredients:

2 Cloves Of Garlic minced
1 Onion finely chopped
1/2 Teaspoon Cumin Seed Ground
1 Tablespoon Curry Powder
3 Cups Chicken Broth
2 Tablespoons Vegetable Oil
1 1/2 Pounds Butternut Squash cooked
1/8 Teaspoon Cayenne Pepper optional
1/4 Cup Cream optional
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Directions:

1. In a large saucepan saute onions and garlic in oil for about 2 minutes.

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

3. Add in cooked squash in pieces, and stir to coat.

4. Pour in chicken broth and bring to a boil; reduce heat and simmer 15-20 minutes.

5. Remove from heat and allow to cool about 15 minutes.

6. Pour soup into blender, food processor or large bowl and use a hand blender. Puree until smooth (will be thick)

7. Return to heat and slowly reheat. If you wish, you can add the cream and cook another few minutes over low heat.

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Dietary Notes:
This recipe is low-cholesterol with 5.5mg per serving

This recipe is high in Vitamin A with 345% of your daily recommended intake per serving. This recipe is high in Vitamin C with 41% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Garlic, Hot Pepper, Onion allergies.
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