Directions:
- Pierce acorn squash with a fork, and place on a paper towel in the microwave for 8-10 minutes. Pierce with tip of knife to see if it’s tender. Carefully remove from microwave.
- Allow to cool, then halve the acorn squash lengthwise.
- Scoop out seeds and fibers.
- Meanwhile, heat oil in a medium pot or Dutch oven. Sauté onions and apples for 5 minutes, until softened. Sprinkle curry powder and stir well.
- Scoop the flesh of the acorn squash from the skin and add to pot. Discard skin.
- Pour in chicken or vegetable broth. Bring to a boil, then cover and simmer for 15 minutes.
- Using a hand blender or a regular blender, puree the soup until smooth. Serves 4
- Per Serving: Calories 145, Calories from Fat 2.8g (sat 0.2g), Cholesterol 0mg, Sodium 37mg, Fiber 4.3g, Protein 2.6g.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.65 Kcal (1054 kJ) | ||
| Calories from fat | 64.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.15g | 11% | |
|---|---|---|---|
| Sodium | 285.53mg | 12% | |
| Potassium | 1291.39mg | 27% | |
| Total Carbs | 44.85g | 15% | |
| Sugars | 2.26g | 9% | |
| Dietary Fiber | 8.56g | 34% | |
| Protein | 6.58g | 13% | |
| Vitamin C | 41.5mg | 69% | |
| Iron | 4mg | 22% | |
| Calcium | 181.8mg | 18% | |
| Amount Per 100 g | |||
| Calories | 39.43 Kcal (165 kJ) | ||
| Calories from fat | 10.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.12g | 11% | |
|---|---|---|---|
| Sodium | 44.74mg | 12% | |
| Potassium | 202.34mg | 27% | |
| Total Carbs | 7.03g | 15% | |
| Sugars | 0.35g | 9% | |
| Dietary Fiber | 1.34g | 34% | |
| Protein | 1.03g | 13% | |
| Vitamin C | 6.5mg | 69% | |
| Iron | 0.6mg | 22% | |
| Calcium | 28.5mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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