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Roasted and Curried Pattypan Squash and Corn Soup Recipe

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Roasted and Curried Pattypan Squash and Corn Soup
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Ingredients

  • 1 1/2 c. roasted pattypan squash
  • 15 oz. frozen whole kernel corn, thawed or fresh
  • 1/2 c. Vidalia onion, small dice
  • 2 tbsp. butter
  • 1 soft chicken bouillon cube, optional
  • 1 bay leaf
  • 2 c. 2% milk
  • 1 tbsp. sherry peppers sauce
  • 1 tbsp. fish sauce
  • 2 cloves garlic, pressed or finely minced
  • 2 tsp. curry powder
  • 2 tbsp. fresh chopped parsley
  • SPST
  • olive oil for drizzling

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1128g
Calories 838  
Calories from Fat 382 46%
Total Fat 43.14g 54%
Saturated Fat 24.57g 98%
Trans Fat 0.0g  
Cholesterol 110mg 37%
Sodium 2539mg 106%
Potassium 1913mg 55%
Total Carbs 93.61g 25%
Dietary Fiber 10.2g 34%
Sugars 41.09g 27%
Protein 31.54g 50%
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