CURRIED BUTTERNUT SQUASH SOUP
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2 tsp vegetable oil
1 cup thinly sliced leek (about 1 large)
1 Tbs curry powder
1 Tbs brown sugar
¾ tsp ground cumin
¼ tsp ground red pepper
5 cloves garlic, chopped
6 cups peeled and chopped butternut squash (about 3 lbs.)
6 cups water
4 cups peeled and chopped Granny Smith apples (about 1 lb.)
1/3 cup whipping cream
¾ tsp salt
2/3 cup minced fresh cilantro
1. Heat the oil in a large Dutch oven over medium heat. Add leek and next 5 ingredients (leek through garlic), and cook 2 minutes, stirring frequently. Add squash, water and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender.
2. Place half of soup in blender; process until smooth. Pour puréed soup into a large bowl. Repeat procedure with the remaining soup. Return soup to pan; stir in cream and salt. Cook 1 minute or until thoroughly heated. Sprinkle each serving with about 1 T. cilantro.
Servings: 10
Yield: Serving Size: 1 cup
Nutritional Information
Per Serving
Calories 102
Calories from Fat 24
Total Fat 2.75g
Saturated Fat 1g
Cholesterol 5.5mg
Sodium 187g
Potassium 407mg
Carbohydrates 20.5g
Dietary Fiber 3.39g
Sugar 8.75g
Net Carbs 17g
Protein 1.5g
WW POINTS: 3
Recipe Source: Cooking Light
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