Curried Squash Soup With Cilantro |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This soup is wonderful on a cold fall day with a whole grain roll and some flavorful cheese. Ingredients:
1 medium onion chopped |
3 cloves garlic, chopped |
2 medium carrots, peeled and chopped |
4 cups squash (a bright orange variety is very tasty) |
2 tbsp margarine or butter |
1 tsp curry powder (optional) |
1 tsp ground cumin |
4 cups boiling water |
3 pkgs oxo less salt chicken bouillon or a good chicken stock |
3 tbsp fresh cilantro or parsley, chopped |
1/4 tsp hot pepper sauce |
salt and pepper to taste. |
Directions:
1. In a large heavy saucepan on med heat, saute onion, garlic, carrots and squash in butter/margarine for about 5 mins.
2. Stir in curry and cumin and cook for an additional minute.
3. Add boiling water, OXO; bring to boil.
4. Reduce heat and simmer for 25 mins or until vegs are tender.
5. Puree in blender or food processor until smooth.
6. Stir in chopped cilantro and hot sauce.
7. Season to tase with salt and pepper
8. 111 calories; fat 4.7g.; protein 1.8g;carbohydrate 17.2g; fibre 3.3g
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