CURRIED SQUASH SOUP

Name: CURRIED SQUASH SOUP
Cook time: 35 mins
Yield: Serves 4.
Ingredients: 1 tbsp canola oil; 1/2 cup finely chopped onion; 2 tsp grated fresh ginger; 1 clove garlic, finely chopped; 1 tsp curry powder; Dash cayenne pepper; 2 cups puréed cooked Hubbard or butternut squash; 2 cans (10 oz/284 mL each) chicken broth; 1 can (10 oz/284 mL) tomato soup; 1/2 tsp grated orange peel, optional

Orange winter squash is the ideal match for curry flavours. This belly-warming soup has a tomato base — serve it as a starter before dinner or at lunch with a grilled cheese sandwich.

Yield: Serves 4.

July 02, 2019

CURRIED SQUASH SOUP

Ingredients

1 tbsp canola oil
1/2 cup finely chopped onion
2 tsp grated fresh ginger
1 clove garlic, finely chopped
1 tsp curry powder
Dash cayenne pepper
2 cups puréed cooked Hubbard or butternut squash
2 cans (10 oz/284 mL each) chicken broth
1 can (10 oz/284 mL) tomato soup
1/2 tsp grated orange peel, optional

Directions

Heat oil in a medium saucepan over medium heat. Add onion and sauté until softened, about 5 minutes.
Stir in ginger, garlic, curry powder and cayenne pepper; cook, stirring, for 1 minute.
Add squash, broth, soup and orange peel; bring to a boil.
Reduce heat and simmer, uncovered, for 15 minutes; stir occasionally.

Nutritional analysis per serving: 118 calories, 4 g fat, 3.8 g protein, 17.8 g carbohydrate, 2 g fibre, 629 mg sodium

*Ingredient not included in nutritional analysis.

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