Directions:
- Cut peppers in half; remove seeds. Broil peppers 4 in. from the heat until skins blister, about 5 minutes. Immediately place peppers in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skin. Chop peppers.
- In a large saucepan coated with cooking spray, saute onion in oil for 3 minutes. Add garlic; cook 1 minute longer. Add squash; cook for 3 minutes. Stir in the stock, curry powder, salt, cinnamon, pepper and red peppers. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender.
- Cool slightly. In a blender, process 7 cups soup in batches until smooth. Return all to pan and heat through. Garnish with cilantro if desired. Yield: 9 servings (2-1/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 675.05 Kcal (2826 kJ) | ||
| Calories from fat | 14.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.61g | 2% | |
|---|---|---|---|
| Sodium | 24925.17mg | 1039% | |
| Potassium | 724.54mg | 15% | |
| Total Carbs | 137.63g | 46% | |
| Sugars | 5.49g | 22% | |
| Dietary Fiber | 4.68g | 19% | |
| Protein | 2.34g | 5% | |
| Vitamin C | 84.8mg | 141% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 1.9mg | 10% | |
| Calcium | 93.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 174.98 Kcal (733 kJ) | ||
| Calories from fat | 3.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.42g | 2% | |
|---|---|---|---|
| Sodium | 6460.88mg | 1039% | |
| Potassium | 187.81mg | 15% | |
| Total Carbs | 35.68g | 46% | |
| Sugars | 1.42g | 22% | |
| Dietary Fiber | 1.21g | 19% | |
| Protein | 0.61g | 5% | |
| Vitamin C | 22mg | 141% | |
| Vitamin A | 0.5mg | 59% | |
| Iron | 0.5mg | 10% | |
| Calcium | 24.3mg | 9% | |
* 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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