Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light December 1998

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

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a Dutch oven over medium heat. Add onion; cover and cook onion 5 minutes. Stir in jalapeño and curry, and cook 2 minutes. Stir in squash, water, and salt, and bring to a boil over medium-high heat. Cover, reduce heat, and simmer 30 minutes or until squash is tender. Place half of the squash mixture in a blender; process until smooth. Pour the puréed squash mixture into a bowl. Repeat procedure with the remaining squash mixture. Return the puréed squash mixture to pan, and stir in the milk and sherry; cook 5 minutes or until soup is thoroughly heated.

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Nutrition Facts

91 calories; calories from fat 24%; fat 2.4g; saturated fat 0.5g; mono fat 1.3g; poly fat 0.2g; protein 2.4g; carbohydrates 16.6g; fiber 2.2g; cholesterol 2mg; iron 0.9mg; sodium 313mg; calcium 83mg.
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