Soup made with leftover roasted squash
in a large pot saute celery,onions, carrots,garlic,apple and curry paste until onions are soft.
Add chicken broth and simmer about 30 min or until vegetables are soft.
With an immersion blender puree soup to the consistancy you prefer.
Add salt and pepper to taste
Could be served with a spoon of sour cream
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 59 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 215.4mg | 7 % | |
Potassium 400.9mg | 11 % | |
Total Carbohydrate 14.7g | 4 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 11.9g | ||
Protein 1.3g | 2 % | |
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. |
Calories per serving: 59
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