Dinner

Curried Butternut Squash Soup is for Dinner.

Curried Butternut Squash Soup takes 10 minutes to prepare.

Curried Butternut Squash Soup takes 20 minutes to cook.

Curried Butternut Squash Soup makes 4 servings.

The ingredients for Curried Butternut Squash Soup are:

1 tbsp olive oil
½ large or 1 small yellow Spanish onion, finely chopped
3 cloves garlic, finely chopped
2 tsp chopped fresh ginger
½ to 1 whole jalapeño pepper, seeded and finely chopped
2 tsp curry powder
1 tsp each fresh ground sea salt and black pepper
1 tsp each cardamom seeds, fennel, cumin and cinnamon
2 tbsp vegetable or chicken stock
2 cups chicken or vegetable stock
2 cups cubed, cooked butternut squash (I use frozen organic)
2 cups frozen organic cauliflower

Here is how you make Curried Butternut Squash Soup:

In a large soup pot, heat olive oil over medium heat. Add onion, garlic, ginger, all spices and 2 tbsp soup stalk. Mix ingredients together and cook over medium-low heat for 5-10minutes, or until onions are soft. Add remaining ingredients. Simmer for 15 minutes, stirring occasionally. In batches of 2 cups at a time, puree soup in a blender. Return puree to pot and heat through. Optional: top each bowl with a sprinkle of fresh chopped mint and 1 tbsp chopped cashews. Number of Servings: 4Recipe submitted by SparkPeople user LISACIANFRINI.

The nutritional information for Curried Butternut Squash Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 56.1

• Total Fat: 3.5 g
• Cholesterol: 0.0 mg
• Sodium: 16.2 mg
• Total Carbs: 5.7 g
• Dietary Fiber: 1.8 g
• Protein: 1.5 g

Curried Butternut Squash Soup is Indian cuisine.

The dietary needs meet for Curried Butternut Squash Soup is Vegetarian