Guest guest Posted June 9, 2000 Report Share Posted June 9, 2000 * Exported from MasterCook * Chilled Summer-Squash Soup with Curry Recipe By :Cooking Light, June 2000 page 170 Serving Size : 5 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons curry powder 1 1/4 pounds yellow squash -- cubed 1/2 cup chopped onion 1 can vegetable broth (14 1/2-ounce) 1 3/4 cups lowfat buttermilk 1 tablespoon chopped fresh mint 1/2 teaspoon salt 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 bosl; cover and chill. Stir in the buttermilk, mint, and salt. Yield: 5 servings (serving size: 1 cup). Calories 82 (24% from fat); fat 2.2g (sat 1g, mono 0.6g, poly 0.4g); protein 4.8g; carb 12.3g; fiber 2.5g; cholesterol 0mg; iron 0.8mg; sodium 681mg; calcium 136mg. S(Formatted by): " Lindell Martin on June 3, 2000 " Copyright: " Cooking Light, June 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 97 Calories (kcal); 2g Total Fat; (16% calories from fat); 5g Protein; 16g Carbohydrate; 4mg Cholesterol; 630mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Quote Link to comment Share on other sites More sharing options...
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