Acorn Squash and Turmeric Soup
Combine the nutritional benefits of chicken broth, acorn squash, and turmeric with the fragrance and flavor kick of green curry paste.
Ingredients
- 550 g (4 cups) acorn squash, cooked, peeled, seeded
- 960 ml (4 cups) chicken broth, or vegetable broth
- 1 Tablespoon green curry paste
- 1 teaspoon ground turmeric
- ½ teaspoon salt, optional
- ¼ teaspoon ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds, or until heavy steam escapes the lid plug.
Chef's Notes
Salt and pepper should always be used to taste - after blending the soup, try it; if the soup is missing flavor, add a little more salt and pepper. If using our traditional containers, wash immediately to lessen the effects of the turmeric coloring the container.
Nutrition Information
| Serving Size | 306 g (1 serving) |
| Amount Per Servings | |
| Calories | 90 |
| Total Fat | 0 |
| Saturated Fat | 0 |
| Cholesterol | 0 |
| Sodium | 870 mg |
| Total Carbohydrate | 19g |
| Dietary Fiber | 6g |
| Sugars | 1g |
| Protein | 4g |
