Appetizers / Soups / Salads

Roasted curry squash soup is for Soup.

Roasted curry squash soup takes several minutes to prepare.

Roasted curry squash soup takes several minutes to cook.

Roasted curry squash soup makes 4 servings.

The ingredients for Roasted curry squash soup are:

1lb or 1/2 a seeded, skinned butternut squash
1 leek
1 tsp garlic powder
1 tbsp curry powder
pinch of salt
1 tsp ginger powder
1 can (light if you want) coconut milk
3 cups broth or water

Here is how you make Roasted curry squash soup:

roast squash and leek, in 1" chunks, at 450 for 25 min with a sprinkling of oil and garlic powder.Add roasted veg. to boiling broth and/or water. Use immersion blender to mash. Add coconut milk, curry, ginger and salt. Blend until smooth. Simmer until ready to serve.makes 4 servings, 5 if you're not super hungry. Serve with salad, or toasty bread, or both!Number of Servings: 4Recipe submitted by SparkPeople user CATALINATEKKIE.

The nutritional information for Roasted curry squash soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 136.3

• Total Fat: 7.9 g
• Cholesterol: 0.0 mg
• Sodium: 71.0 mg
• Total Carbs: 15.1 g
• Dietary Fiber: 4.0 g
• Protein: 2.7 g