Curried Squash Soup
Vegetarian Times Issue: September 1, 2000
6 Servings
5 cups vegetable broth
1 Tbs. olive oil
6 medium cloves garlic, minced
1 1/2 cups diced celery
1 cup diced onion
1/2 cup diced carrot
2 Tbs. curry powder
1 Tbs. minced fresh ginger
1/2 tsp. plus pinch of salt
5 cups peeled, thinly sliced butternut squash (2-inch pieces)
1/4 cup pure maple syrup
1 tsp. cider vinegar
- In small saucepan, bring 3 cups broth to a boil over high heat.
- Meanwhile, in large, heavy saucepan, heat oil over medium heat. Add garlic, celery, onion, carrot, curry powder, ginger and pinch of salt and cook, stirring often, 5 minutes. Increase heat to high and stir in boiling broth, squash and remaining 1/2 teaspoon salt. Bring to a boil, cover, reduce heat to medium, and cook 10 minutes.
- Uncover saucepan and stir well with wooden spoon until squash breaks down easily. Stir in maple syrup and vinegar. Remove from heat.
- Transfer mixture to blender or food processor in batches and carefully blend until smooth. Return to saucepan and warm through, adding as much remaining 2 cups broth as needed. Serve hot.
Nutritional Information
Per SERVING: Calories 222, Protein 5g, Total fat 3g, Carbs 34g, Cholesterol mg, Sodium 374mg, Fiber 7g, Sugars 0g
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