Appetizers / Soups / Salads

Morrocan Squash Soup is for Dinner.

Morrocan Squash Soup takes 10 minutes to prepare.

Morrocan Squash Soup takes 15 minutes to cook.

Morrocan Squash Soup makes 4 servings.

The ingredients for Morrocan Squash Soup are:

2 teaspoon(s) olive oil
1 medium yellow onion, chopped
3 clove(s) garlic, crushed with press
1 1/2 teaspoon(s) curry powder
1 1/2 teaspoon(s) ground cumin
1/4 teaspoon(s) ground allspice
1 can(s) (14.5 ounces) diced tomatoes
1 can(s) (14 to 14.5 ounces/1.75 cups ) reduced-sodium chicken broth
1 cup(s) black beans rinsed and drained
2 cups of butternut squash, peeled and cut into 3/4-inch chunks
1 cup of frozen edamame, shelled

Here is how you make Morrocan Squash Soup:

1.In nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned, stirring occasionally. Stir in garlic, curry powder, cumin, and allspice; cook 30 seconds. 2.Add tomatoes, broth, beans, and squash; cover and heat to boiling over medium-high heat. Reduce heat to medium; cover and cook 10 minutes. Stir in edamame and cook, covered, 10 minutes or until vegetables are tender.Number of Servings: 4Recipe submitted by SparkPeople user HSTANHOPE.

The nutritional information for Morrocan Squash Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 237.9

• Total Fat: 4.8 g
• Cholesterol: 0.0 mg
• Sodium: 602.2 mg
• Total Carbs: 41.5 g
• Dietary Fiber: 12.4 g
• Protein: 11.1 g