In a medium saucepan, boil the squash until tender.
Drain most of the water, leaving an inch remaining in the saucepan.
Use a potato masher or immersion blender to mix the squash and water until smooth.
Stir in green onions, curry, and oil. Season to taste with salt and pepper.
Simmer for 15 minutes and serve hot.
I like to leave some of the soup chunky while others prefer smooth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (119g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 26 (32%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0.1mg||0 %|
|Sodium 33.2mg||1 %|
|Potassium 417.9mg||11 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 11.8g|
|Protein 1.4g||2 %|
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Calories per serving: 80
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