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Recipe Summary

Yield:
5 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

82 calories; calories from fat 24%; fat 2.2g; saturated fat 1g; mono fat 0.6g; poly fat 0.4g; protein 4.8g; carbohydrates 12.3g; fiber 2.5g; cholesterol 0mg; iron 0.8mg; sodium 681mg; calcium 136mg.
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