Indian

Curried Squash and Black Bean Soup is for Soup.

Curried Squash and Black Bean Soup takes 20 minutes to prepare.

Curried Squash and Black Bean Soup takes 40 minutes to cook.

Curried Squash and Black Bean Soup makes 12 servings.

The ingredients for Curried Squash and Black Bean Soup are:

Squash, Hubbard; 2 large
Leeks; 12
Black Beans; 19 oz can
Butter; 2 tbsp
Milk 2%; 2 cups
Hot Curry Powder; 2 tbsp
Ginger, Ground; 1 tbsp
Salt and pepper to taste
Water; 8 cups

Here is how you make Curried Squash and Black Bean Soup:

clean and cube squash.Boil in 8 cups of water, with 12 wild leeks (cleaned and leaves removed).add spices (salt, pepper, hot curry, and ginger)Once the squash is soft (approx 20 min), use a potato masher to either mash or puree (depending on how thick you want your soup).Add two tbsp of butter and black beans.simmer for 20 minutes. one serving is one cup.Excellent with caraway rye bread.chefs include 1 tsp of sour cream and parsley to garnish. (nutritional information does no include sour cream and parsley)Number of Servings: 12Recipe submitted by SparkPeople user ERYNNM.

The nutritional information for Curried Squash and Black Bean Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 113.3

• Total Fat: 3.4 g
• Cholesterol: 8.3 mg
• Sodium: 40.6 mg
• Total Carbs: 16.9 g
• Dietary Fiber: 3.0 g
• Protein: 5.7 g

Curried Squash and Black Bean Soup is Indian cuisine.

The dietary needs meet for Curried Squash and Black Bean Soup is Vegetarian