I was in the mood to cook one of my favorite fall soups and I thought I would share it with you. I am an unconventional cook and don’t do it often; unless it is appetizers… I’m the queen of the appetizer! I rarely use measuring spoons and I never follow a recipe to the tee; I always tweak it just a bit or combine 2 or 3 recipes. That being said, I rarely get any complaints and quite frequently am asked for my recipes to some of my favorites; which can be hard at time to remember exactly what I did to get to the finished product.
In the fall I start craving soup, even now that we live in Florida and it never seems to get quite cold enough to merit it, I still love a good bowl of soup. It really makes a wonderful dinner with a hardy salad and the leftovers are fantastic for lunch for days. This particular recipe is about 120 calories a serving and serving size is about a cup… If you can eat just one cup and at that calorie count you could have 2 cups and still not be approaching too many calories for a meal.
If you want to see the video on how to make this soup go to Fall Soup Cooking
Here is the recipe for Moroccan Curry Butternut Squash Soup
1 Butternut Squash cut in half and cleaned
2 Green Apples peeled and chopped
2 cups chopped Yellow Onions
4 tlbs Extra Virgin Olive Oil
2 cloves crushed/chopped garlic or 2 tlbs chopped garlic in jar
1 root peeled and chopped ginger or 2 tlbs ginger paste
4 cups Chicken Broth
2 tlbs Heavy Cream
1 cup water (if needed)
1 tsp Curry
½ tsp Cumin
¼ tsp Coriander
¼ tsp Rosemary
¼ tsp Marjoram
1/8 tsp Turmeric
1/8 tsp Cardamom
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