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Add a photoServings: 6
Ingredients
- 2 tsp Extra virgin olive oil
- 2 x Leeks Trimmed And Minced
- 2 x Garlic Cloves Finely Minced
- 1 tsp Curry Pwdr
- 1 lrg Sweet Potato Peeled And Diced
- 4 c. Squash Peeled and diced Winter Squash Preferred, About 1 1/2 Lb.
- 4 c. Chicken Stock Or possibly 10 Ounce. Can Chicken Broth Plus Water Salt To Taste Pepper To Taste
- 2 Tbsp. Sliced Almonds for garnish
Directions
- 1. Spread almonds in a single layer on a baking sheet and toast at 350F/180C till lightly coloured, about 10 min.
- 2. Heat oil in large saucepan or possibly Dutch oven. Add in leeks and garlic. Cook over low heat till wilted and tender.
- 3. Add in curry pwdr. Stirring constantly, cook for 30 to 60 seconds.
- 4. Add in sweet potato, squash, and stock. Bring to boil. Reduce heat and cook gently for 30 min, or possibly till vegetables are tender.
- 5. Puree soup. Season with salt and pepper to taste. Serve sprinkled with toasted sliced almonds, if you like.
- ALTERNATIVE cooking directions with whole winter squash and microwave oven: Place whole squash in a glass baking dish and microwave at high for 2-4 min, depending on squash mass (2 min for about 1 lb squash, 4 min for 2 1/2 lb. squash).
- Cut squash in half, remove seeds and strands if possible, place squash halves with the cut sides facing down, and continue to cook the squash in the microwave for about 5 min at high power. Scoop partially cooked squash out of the shells.
- Meanwhile, proceed with cooking the other ingredients. After these ingredients have been cooked gently for about 20 min, stir in the squash, and continue to cook for the remaining 10 min. As above, puree soup. Season with salt and pepper to taste. Serve sprinkled with toasted sliced almonds, if you like.
- Modified from "Curried Squash Soup" in "More Heart Smart Cooking" by Ellen
- NOTES : Bonnie Stern's excellent book, "More Heart Smart Cooking" has 2 delicious recipes for squash soup. The first one, Curried Squash Soup, uses leeks, garlic, curry pwdr, 1 carrot and 1 potato to complement the squash. The second one uses an onion, garlic and a sweet potato. I have created a blend which I think takes the best of each recipe. I use the volume of squash innards to determine the volume of liquid, since they appear in a 1:1 ratio in both of Bonnie Stern's recipes. I'm just about to print off yet another copy to make a batch of soup tonight and thought I might as well send the recipe along to elf.
- either butternut squash or possibly acorn squash for this soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 6 servings | |
| Calories 64 | |
| Calories from Fat 20 | 31% |
| Total Fat 2.28g | 3% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 262mg | 11% |
| Potassium 404mg | 12% |
| Total Carbs 8.67g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.78g | 2% |
| Protein 3.15g | 5% |
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