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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In Dutch oven, melt butter over medium heat. Fry onion, garlic, ginger, curry paste, salt and pepper, stirring often, until onion is tender, about 5 minutes. Add tomato paste; cook, stirring until slightly darkened, about 1 minute. | 2. Add squash and potato; stir to coat with the curry mixture. | 3. Stir in broth, scraping bottom of pan to work up any brown bits. | 4. Bring to a boil, stirring occasionally. Cover and simmer over low heat until vegetables are very tender, about 35 minutes. | 5. With immersion blender, puree soup. Or, let soup cool slightly and in batches, puree in stand blender. (Make-ahead: Let cool for 30 minutes; transfer to shallow containers. Refrigerate until cold; cover. Store in fridge for up to 3 days.). | 6. Add cream and lemon juice; heat through until steaming. | 7. TIP: Serve with a swirl of sour cream or yogurt, a sprinkle of toasted slivered almonds or a sprinkle of finely diced sweet red pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	2		sliced	-	-	-	-
gingerroot	1	tablespoon	grated	4.8	1.0662	0.1092	0.045
curry powder	1	tablespoon	mild	20.475	3.5173	0.9003	0.8826
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
squash	5	cups	cubed peeled	120.65	24.638	6.4135	1.7145
potato	1		peeled cubed	-	-	-	-
chicken broth	4	cups	low sodium	312.48	7.56	44.5536	10.4832
cream	1/3	cup		264.0	5.32	2.904	27.744
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.