Butternut Curry Soup Recipe

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Ingredients:

Serving

6 cups water
3 cups chopped butternut squash
1 onion, chopped
1 (20 oz) can chickpeas
1 (6 oz) can corn
4 carrots, chopped
1 parsnip, chopped
1 bunch scallion, chopped
1 cup cabbage
1/2 cup red wine
2 tbsp garlic paste
2 tbsp cumin powder
1 tbsp coriander powder
1 tsp ground sage (optional)
2 tsp salt
1/2 tsp black pepper

Directions:

In a large soup pot, bring the water to a boil.
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.
Stir, return to a boil, and then simmer covered on medium heat for 30 minutes.
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.
Add the chickpeas, cabbage, corn, and the remaining carrots and scallions.
Adjust seasonings to taste (I like it with extra cumin powder!) and serve.
This goes well with crusty bread and a spinach salad.
Enjoy!
Suggested accompaniments: crusty bread and a spinach salad.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	109.73 Kcal (459 kJ)
Calories from fat	7.69 Kcal
		% Daily Value*
Total Fat	0.85g	1%
Sodium	847.05mg	35%
Potassium	566.13mg	12%
Total Carbs	21.28g	7%
Sugars	5.78g	23%
Dietary Fiber	4.51g	18%
Protein	3.13g	6%
Vitamin C	26.6mg	44%
Vitamin A	1.1mg	37%
Iron	2.5mg	14%
Calcium	112.1mg	11%

Amount Per 100 g
Calories	26.01 Kcal (109 kJ)
Calories from fat	1.82 Kcal
		% Daily Value*
Total Fat	0.2g	1%
Sodium	200.77mg	35%
Potassium	134.18mg	12%
Total Carbs	5.04g	7%
Sugars	1.37g	23%
Dietary Fiber	1.07g	18%
Protein	0.74g	6%
Vitamin C	6.3mg	44%
Vitamin A	0.3mg	37%
Iron	0.6mg	14%
Calcium	26.6mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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