Curried Summer Squash Soup

Prep Time

15

Cook Time

15

Total Time

1

15

This recipe makes 4 servings

Recipe Nutrition Info Comments 0

Chef's View

This flavorful soup gets its smooth texture from yogurt and puréed chickpeas, which also offer a nice hit of protein. It’s satisfying chilled or warm.

Ingredients

1 tablespoon oil, olive, extra-virgin
2 teaspoon curry powder
2 medium squash, summer (yellow)
chopped (3 cups)
1 large onion(s)
coarsely chopped
3 cup(s) broth, chicken, less sodium

15 1/2 ounce(s) beans, garbanzo (chickpeas)
(1 can), drained and rinsed
salt
to taste
pepper, black ground
to taste
1/2 cup(s) yogurt, low-fat plain
or nonfat yogurt
2 tablespoon basil, fresh
chopped

Instructions

1
In a large saucepan, heat oil over medium-high heat. Add curry powder and cook, stirring, until fragrant, about 30 seconds. Stir in squash and onion, cover, and reduce the heat to medium. Cook, stirring occasionally, until squash is softened, about 8 minutes.
2
Add broth and chickpeas, bring to a simmer, and remove from the heat.
3
Transfer 2 cups of the soup to a blender and purée until smooth. Return puréed soup to the pan with the rest of the soup and stir to combine. Season with salt and pepper to taste.
4
Transfer soup to a covered container and refrigerate until chilled, about 45 minutes.
5
Divide soup among 4 bowls, top with a dollop of yogurt and a sprinkling of basil, and serve.

Source: The South Beach Diet Taste of Summer Cookbook

Nutritional Information Amount Per Serving

Calories200
Total Fat5g
Saturated Fat0.5g
Sodium690mg

Carbohydrates30g
Dietary Fiber6g
Protein10g

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Curried Summer Squash Soup

15

15

1

15

Ingredients

Instructions

FREE Diet Profile

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Curried Summer Squash Soup

15

15

1

15

Meal Plan

Journal

Ingredients

Instructions

FREE Diet Profile

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