veg: roasted squash, apple curry soup

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Curried Butternut Soup Kerr

 

Recipe By :Graham Kerr

Serving Size : 4 Preparation Time :0:00

Categories : Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 teaspoon oil

1/2 cup chopped onion

1 tablespoon mild Madras-style curry powder

1 apple -- peeled, cored, grated

2 cups roasted butternut squash -- see tip

2 cups vegetable stock -- defatted, single strength

1/2 teaspoon salt

1 tablespoon chopped fresh parsley -- optional

 

Heat oil in medium-sized saucepan. Add onions and begin to saute. Add curry

powder and cook for 5 minutes over medium heat.

 

Add grated apple, roasted butternut squash, stock and salt. Bring to a boil,

then reduce heat and simmer for 15 minutes.

 

Puree in blender or food processor until golden and creamy. Garnish with

parsley, if desired.

 

TIP - To roast squash, peel and cut into large chunks. Spray lightly with olive

oil cooking spray and place in roasting pan. Roast in 350 degree F oven for 30

minutes or until soft.

 

Nutritional Analysis Per Serving: Calories, 93; Fiber, 4 g; Fat, 2 g;

Cholesterol, 2 mg; Sodium, 351 mg.

 

 

Description:

" Fruit and Vegetable Servings Per Person: 2.5 "

Source:

" Do Yourself a Favor: 5 a Day Recipes "

S(Archived):

" http://fangc.nci.nih.gov/rserver/r-bin/recipe_server.cgi "

Copyright:

" Fare Start 90 second infomercials sponsored by NCI "

 

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Per Serving (excluding unknown items): 113 Calories; 2g Fat (11.1% calories from

fat); 2g Protein; 26g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 771mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 1/2 Fat.

 

NOTES : Use Madras-style curry for a mild, light spice that flavors, but does

not overpower, the buttery taste of the butternut squash.

 

Nutr. Assoc. : 0 0 492 0 2407 0 0 0

 

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