Source: Parents Magazine

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Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the butter in a large, deep pot over medium-high heat. When the butter is melted, add the shallots and squash, sprinkle with salt and pepper, and cook until the veggies start to soften, 5-8 minutes.

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  • Add the water and bring to a boil. Then, lower the heat so the soup bubbles gently and cook, stirring occasionally, until slightly thickened and squash become fully tender, about 10 to 15 minutes longer.

  • Using an immersion blender, puree the soup in the pan; or let the mixture cool slightly and use a blender to process until smooth. Return the soup to the pan and add the cream and curry powder; taste and adjust the seasoning. Serve garnished with cilantro.

Nutrition Facts

267 calories; fat 17g; saturated fat 11g; carbohydrates 22g; insoluble fiber 3g; protein 9g; sodium 431mg.
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