* Exported from MasterCook *
Curried Butternut Squash Soup - 2 Points
Recipe By : Cooking Light December 1998
Serving Size : 8 Preparation Time :0:00
Categories : Soups, Hot
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
2 cups onion -- chopped
2 tablespoons jalapeno chile pepper -- chopped
1 teaspoon curry powder
6 cups butternut squash -- cubed
4 cups water
1 teaspoon salt
1 cup 2% low-fat milk
2 tablespoons dry sherry
1. Heat olive oil in a Dutch oven over medium heat. Add onion; cover and cook onion 5 minutes.
2. Stir in jalapeno and curry, and cook 2 minutes. Stir in squash, water, and salt, and bring to a boil over medium-high heat.
3. Cover, reduce heat, and simmer 30 minutes or until squash is tende.
4. Place half of the squash mixture in a blender; process until mooth.
5. Pour the pureed squash mixture into a bowl.
6. Repeat procedure with the remaining squash mixture.
7. Return the pureed squash mixture to pan, and stir in the milk and sherry; cook 5 minutes or until soup is thoroughly heated.
Calories: 113.5
Fat grams: 4.2
Fiber grams: 2.6
W/W Points: 2
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Serving Ideas : Makes 8 1-cup servings.
NOTES : You can also use acorn squash in place of the butternut squash. The following nutritional information was provided with the recipe: 91 Calories/2.4 Fat Grams/2.2 Fiber Grams; W/W Points: 2.
Curried Butternut Squash Soup - 2 Points
Recipe By : Cooking Light December 1998
Serving Size : 8 Preparation Time :0:00
Categories : Soups, Hot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 cups onion -- chopped
2 tablespoons jalapeno chile pepper -- chopped
1 teaspoon curry powder
6 cups butternut squash -- cubed
4 cups water
1 teaspoon salt
1 cup 2% low-fat milk
2 tablespoons dry sherry
1. Heat olive oil in a Dutch oven over medium heat. Add onion; cover and cook onion 5 minutes.
2. Stir in jalapeno and curry, and cook 2 minutes. Stir in squash, water, and salt, and bring to a boil over medium-high heat.
3. Cover, reduce heat, and simmer 30 minutes or until squash is tende.
4. Place half of the squash mixture in a blender; process until mooth.
5. Pour the pureed squash mixture into a bowl.
6. Repeat procedure with the remaining squash mixture.
7. Return the pureed squash mixture to pan, and stir in the milk and sherry; cook 5 minutes or until soup is thoroughly heated.
Calories: 113.5
Fat grams: 4.2
Fiber grams: 2.6
W/W Points: 2
- - - - - - - - - - - - - - - - - -
Serving Ideas : Makes 8 1-cup servings.
NOTES : You can also use acorn squash in place of the butternut squash. The following nutritional information was provided with the recipe: 91 Calories/2.4 Fat Grams/2.2 Fiber Grams; W/W Points: 2.
Daydreams may be pleasant but accomplishments are more satisfying!
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Life is a highway you travel on one day here and the next day gone!
