Appetizers / Soups / Salads

Curried Squash and Leek Soup is for Soup.

Curried Squash and Leek Soup takes 45 minutes to prepare.

Curried Squash and Leek Soup takes 30 minutes to cook.

Curried Squash and Leek Soup makes 12 servings.

The ingredients for Curried Squash and Leek Soup are:

1 lb. Leeks (pale and green parts), chopped
1 medium onion, chopped
2 T. I Can't Believe It's Not Butter, margarine
2 t. curry powder
3 1/2 lbs. butternut squash, peeled, seeded and roasted.

4 c. Chicken broth - low sodium
4 c. water

Here is how you make Curried Squash and Leek Soup:

Makes 12 servingsHalve or quarter a large butternut squash, and scoop out seeds. Roast butternut squash in an a 400 degree oven for 30 minutes, or until soft. Allow to cool and then scoop out insides.In a large kettle, cook butter and onion over moderately low heat, stirring until softened. Rinse leeks well, and chop. Add leeks and salt to taste and cook, stirring until softened. Add curry powder and cook, stirring, 1 minute. Add remaining soup ingredients and simmer, covered 30 minutes or until vegetables are soft. Cool soup slightly and in a blender or food processor puree in batches, transferring as a pureed to a bowl. Season soup with salt and pepper. Freezes well. (Thin with water if desired.)Number of Servings: 12Recipe submitted by SparkPeople user OHOLLY.

The nutritional information for Curried Squash and Leek Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 67.7

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 390.3 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 0.8 g
• Protein: 2.0 g