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Name: Lus Curried Squash Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/8 ts Cayenne; optional; 2 Garlic minced; 3 c Chicken broth; 2 tb Vegetable oil; salt and pepper to taste; 1 1/2 lb Butternut squash; cooked; 1 tb Curry powder; 1/2 ts Ground cumin; 1/4 c Cream; optional; 1 Onion finely chopped

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INGREDIENTS

1/8 ts Cayenne; optional
2 Garlic ; minced
3 c Chicken broth
2 tb Vegetable oil
salt and pepper ; to taste
1 1/2 lb Butternut squash; cooked
1 tb Curry powder
1/2 ts Ground cumin
1/4 c Cream; optional
1 Onion ; finely chopped

Servings

INSTRUCTIONS

1. In a large saucepan saute onions and garlic in oil for about 2 minutes. 2. Add curry powder, cumin, salt and pepper and cook another 3-5 minutes or until onions are soft. 3. Add in cooked squash in pieces, and stir to coat. 4. Pour in chicken broth and bring to a boil; reduce heat and simmer 15-20 minutes. 5. Remove from heat and allow to cool about 15 minutes. 6. Pour soup into blender, food processor or large bowl and use a hand blender. Puree until smooth (will be thick) 7. Return to heat and slowly reheat. If you wish, you can add the cream and cook another few minutes over low heat. Posted to recipelu-digest Volume 01 Number 371 by RecipeLu on Dec 15, 1997

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Nutrition

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Serving Size: 1 Serving (1501g)
Recipe Makes: 1 Servings

Calories: 256
Calories from Fat: 181 (71%)

Amt Per Serving		% DV

	Total Fat 20.1g	27 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 11.9g
	Polyunsanturated Fat 5.3g
Cholesterol 0mg		0 %
Sodium 2950.3mg		102 %
Potassium 456.2mg		12 %
Total Carbohydrate 15.5g		5 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 12.8g
Protein 5.9g		8 %
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: 256

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