Recipe by Almond Board of California
"This curried squash soup is garnished with California Almonds and a dollop of yogurt."
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slivered California Almonds, divided
extra-virgin olive oil, divided
1 1/2 teaspoons
mild curry powder
chicken or vegetable broth
salt to taste
plain lowfat yogurt
this soup is delicious and very easy to make.
As I like the flavor of butternut squash I was disappointed when the other spices were so strong that they covered up the squash flavor. Won't make again, sorry.
AMAZING! I halved this recipe but wish I made a full batch so I could freeze some. The only thing about it that I changed was that I used Indian Malasa instead of curry and used a bit more than the recipe called for. Will be making this again soon.
This is my favorite soup in the world. I make it with 3 teaspoons of curry and low sodium vegetable broth. I also add a teaspoon of cardamon and a teaspoon of cumin. YUMMY!
This was delicious! It's very hearty, and the yogurt gives it a great tanginess. The only thing I'll do differently next time is to use a little more curry powder.
I added more curry to the recipe but wish I wouldn't have. The curry overwhelmed the other flavors in the dish. It would have been better as is for our tastes. I like the toasted almonds. My picky 2-year-old liked it enough to dip her carrot sticks in it, so that makes it a repeat recipe in our house.
Huh, this appears to be a knock off recipe from Jiko's restaurant at Animal Kingdom lodge in WDW. They use a golden squash though.
Only one word required.... YUM!! (except I nixed the yogurt cuz I can't have dairy anymore, I'm guessing it would be twice as good if I could put in the yogurt)
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Butternut Squash Soup with Almonds
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 188
** Calories from Fat: 87
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