Recipes

Low Fat Squash and Curry Soup

Delicious! Squash the same old soup and slurp on this savory stew that's sure to satisfy. If you are not fond of yellow squash, use zucchini or whatever other vegetables you prefer.
Print Recipe Pin Recipe
Course Hot Appetizer, Vegetable Soups
Cuisine Continental
Servings 5 servings
Calories 241.48 kcal

Ingredients
  

  • 16 ounce(s) yellow squash
  • 1/2 cup(s) diced onion
  • 41/1000 cup(s) curry
  • 2 cup(s) fat free broth
  • 1 cup(s) buttermilk, Low Fat
  • 1/2 teaspoon(s) salt, to taste

Instructions
 

  • Toast curry in a pot large enough for everything else, 1 minute or until you can smell the curry.
  • Add onion, saute until translucent, and then add broth and squash.
  • Simmer until tender, about 20 minutes or so.
  • Blend the mixture until fairly smooth.
  • Add water, 4 cups line on the blender, so that you will get 5 cups out of the recipe.
  • Add the buttermilk and salt to taste.
  • Eat chilled or warm.
  • Ready in 30 min.

Nutrition

Calories: 241.48kcalCarbohydrates: 39.01gProtein: 11.48gFat: 2.4gSaturated Fat: 1.38gCholesterol: 9.8mgSodium: 2552.76mgFiber: 1.77gSugar: 34.03g
Keyword Low Cholesterol, Soup, Vegetables
Tried this recipe?Let us know how it was!