Servings | Prep Time | Cook Time |
---|---|---|
4 | 0 mins | 0 mins |
1. | Roast squash, garlic and apples in skins in the oven until soft. |
2. | Pour chicken stock into saucepan and put on simmer. |
3. | Remove skins from roasted vegetables and add to saucepan. Let simmer for 5 minutes. |
4. | Remove saucepan contents and puree in blender to desired consistency. |
5. | Pour back into saucepan and continue to simmer for 20 minutes. |
6. | Add salt, pepper and curry powder to taste. |
There are 118 calories in 1 serving of Squash and Apple Curry Soup.
Calorie split: 3% fat, 83% carbs, 14% protein.
|
Serving Size | 1 serving |