Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Low-cholesterol / Butternut Curry Soup Recipe
    Lost? Site Map

    Butternut Curry Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    35 mins

    30 mins

    Geri by the Sea's Note:

    I concocted a new soup last night, made of butternut squash,carrots, chickpeas, and other yummy ingredients enhanced with curry. It is loosely based on the Chickpea and Tahini Soup recipe in Vegetarian Soups For All Seasons, by Nava Atlas.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large soup pot, bring the water to a boil.
    2. 2
      Add the butternut squash, onion, parsnip, 3/4 of the chopped carrots, 1/2 of the chopped scallions, garlic/paste, cooking wine, cumin, corianger, sage, and black pepper.
    3. 3
      Stir, return to a boil, and then simmer covered on medium heat for 30 minutes.
    4. 4
      While saving the liquid, remove most of the vegetables from the pot, and puree in a blender; then return the vegetable puree and liquid to the pot.
    5. 5
      Add the chickpeas, cabbage, corn, and the remaining carrots and scallions.
    6. 6
      Adjust seasonings to taste (I like it with extra cumin powder!) and serve.
    7. 7
      This goes well with crusty bread and a spinach salad.
    8. 8
      Enjoy!
    9. 9
      Suggested accompaniments: crusty bread and a spinach salad.

    Ratings & Reviews:

    • on November 16, 2005

      45

      I mistakenly said I used the parsnip or cabbage. I did not use either one but thought a chinese cabbage would be good, I have used them with Korean recipes and they are tastey and would be good with this recipe too. When I pan fried the chicken I put onions and garlic with it. Don't put those onions or garlic into the soup as they may have been cooked a bit long. If you put lots of onion in when you start you should have lots. It is a great soup.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Butternut Curry Soup

    Serving Size: 1 (557 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 237.3
     
    Calories from Fat 20
    49%
    Total Fat 2.2 g
    3%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 1108.9 mg
    46%
    Total Carbohydrate 46.5 g
    15%
    Dietary Fiber 9.1 g
    36%
    Sugars 6.8 g
    27%
    Protein 8.2 g
    16%

    The following items or measurements are not included:

    parsnips

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites