Curried Squash Soup
- 1 stalk celery, chopped
- 2 medium onions, chopped
- 1 tbsp olive oil
- 2 pkgs frozen squah, thawed
- 2 cans chicken broth
- 1 teaspoon hot curry
- 1/2 teaspoon ginger
Saute celery and onion in oil until tender. Add remaining ingredients. Bring to a boil over medium heat. Reduce heat and simmer 25-30 minutes until tender. Cool slightly. (Optional) Use blender to process soup in small batches until smooth. Return to pan and heat through.
5 servings (3 soup scoops), 145 calories
Carb-23, Pro-4, Fat-3