Chilled Summer-Squash Soup with Curry Recipe

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Ingredients:

Serving

2 tsp curry powder
1 1/4 lb yellow squash, cubed
1/2 cup chopped onion
1 (14 1/2-oz) can vegetable broth
1 3/4 cups low-fat buttermilk
1 tbsp chopped fresh mint
1/2 tsp salt

Directions:

Cook curry powder in a large saucepan over medium heat 1 minute or until toasted. Add squash, onion, and broth. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until tender. Place squash mixture in a blender; process until smooth. Pour mixture into a bowl; cover and chill. Stir in the buttermilk, mint, and salt.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	92.31 Kcal (386 kJ)
Calories from fat	17.46 Kcal
		% Daily Value*
Total Fat	1.94g	3%
Cholesterol	6.92mg	2%
Sodium	376.41mg	16%
Potassium	448.29mg	10%
Total Carbs	13.91g	5%
Sugars	9.6g	38%
Dietary Fiber	0.94g	4%
Protein	4.94g	10%
Vitamin C	9.6mg	16%
Vitamin A	0.1mg	5%
Iron	18.1mg	100%
Calcium	147.2mg	15%

Amount Per 100 g
Calories	41 Kcal (172 kJ)
Calories from fat	7.76 Kcal
		% Daily Value*
Total Fat	0.86g	3%
Cholesterol	3.07mg	2%
Sodium	167.18mg	16%
Potassium	199.1mg	10%
Total Carbs	6.18g	5%
Sugars	4.26g	38%
Dietary Fiber	0.42g	4%
Protein	2.19g	10%
Vitamin C	4.3mg	16%
Vitamin A	0.1mg	5%
Iron	8mg	100%
Calcium	65.4mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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