Vegetarian

Curried Winter Squash Soup (Jenny Nelson) takes several minutes to prepare.

Curried Winter Squash Soup (Jenny Nelson) takes several minutes to cook.

Curried Winter Squash Soup (Jenny Nelson) makes 2 servings.

The ingredients for Curried Winter Squash Soup (Jenny Nelson) are:

1 large or 2 small winter squash (any kind)
1 cup purified water
1 cup unsweetened almond or coconut milk
1 teaspoon sea salt
1 teaspoon curry powder
.5 teaspoon cinnamon
Freshly ground pepper

Here is how you make Curried Winter Squash Soup (Jenny Nelson):

cook squash first. You can bake, boil or microwave it. Scoop out seeds and discard. Put flesh into blender or food processor with the water and nut milk, sea salt, curry powder, cinnamon and pepper. Blend until smooth, about 1 - 2 minutes, then revmove and warm in a saucepan on the stove and serve.Serving Size: 2 for main course or 4 as appetizerNumber of Servings: 2Recipe submitted by SparkPeople user REVAMPINGMYLIFE.

The nutritional information for Curried Winter Squash Soup (Jenny Nelson) is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 189.1

• Total Fat: 2.3 g
• Cholesterol: 0.0 mg
• Sodium: 692.5 mg
• Total Carbs: 45.1 g
• Dietary Fiber: 13.2 g
• Protein: 4.3 g