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Name: Lus Curried Squash Soup #2
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 1/2 lb Butternut squash; 1 ts Fresh ginger; minced; 5 c Chicken broth; 1/8 ts Cayenne pepper; optional; 1 tb Curry powder; 1 ts Vegetable oil; 1 ts Cumin; Black Pepper to taste; 2 Garlic minced; 2 Shallots; finely chopped

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INGREDIENTS

2 1/2 lb Butternut squash
1 ts Fresh ginger; minced
5 c Chicken broth
1/8 ts Cayenne pepper; optional
1 tb Curry powder
1 ts Vegetable oil
1 ts Cumin
Black Pepper ; to taste
2 Garlic ; minced
2 Shallots; finely chopped

Servings

INSTRUCTIONS

1. Cut squash into quarters, place in a baking dish with some water, cover with foil and bake at 350 for about 40 minutes or until quite tender. 2. In a large soup pot, saute shallots and garlic in vegetable oil 3. Add Curry powder, Cumin, and black pepper to the onions and saute another 2 minutes. 4. Cut cooked squash into chunks (without the peel) and add to the onions in the pot. 5. Add 4 cups chicken broth; bring to a boil; reduce heat and simmer for 20-30 minutes. Squash should begin to break down a bit and the broth will get thicker. Add water as need if too thick. 6. Let broth cool, puree mixture. Return to soup pot, taste and add additional pepper or cayenne if using. You may find its too thick... depends on the size of the squash.. just add water until you reach the consistancy you want. Reheat over medium heat.. and EAT ! Recipe by: RecipeLu Posted to recipelu-digest Volume 01 Number 544 by RecipeLu on Jan 17, 1998

NOTES

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Lus Curried Squash Soup #2

2 1/2 lb Butternut squash
1 ts Fresh ginger; minced
5 c Chicken broth
1/8 ts Cayenne pepper; optional
1 tb Curry powder
1 ts Vegetable oil
1 ts Cumin
 Black Pepper to taste
2 Garlic minced
2 Shallots; finely chopped

1. Cut squash into quarters, place in a baking dish with some water, cover  with foil and bake at 350 for about 40 minutes or until quite tender.    2. In a large soup pot, saute shallots and garlic in vegetable oil    3. Add Curry powder, Cumin, and black pepper to the onions and saute  another 2 minutes.    4. Cut cooked squash into chunks (without the peel) and add to the onions  in the pot.    5. Add 4 cups chicken broth; bring to a boil; reduce heat and simmer for  20-30 minutes. Squash should begin to break down a bit and the broth will  get thicker. Add water as need if too thick.    6. Let broth cool, puree mixture. Return to soup pot, taste and add  additional pepper or cayenne if using. You may find its too thick...  depends on the size of the squash.. just add water until you reach the  consistancy you want. Reheat over medium heat.. and EAT !    Recipe by: RecipeLu    Posted to recipelu-digest Volume 01 Number 544 by RecipeLu  <recipelu@geocities.com> on Jan 17, 1998

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Nutrition

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Serving Size: 1 Serving (378g)
Recipe Makes: 6 Servings

Calories: 100
Calories from Fat: 10 (10%)

Amt Per Serving		% DV

	Total Fat 1.1g	2 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 782.1mg		27 %
Potassium 729.2mg		19 %
Total Carbohydrate 22.8g		7 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 18.9g
Protein 3.1g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 100

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