Directions:
- In a large soup pot, bring chicken broth to a boil.
- Add squash, onions and cloves.
- Lower heat to medium and cook until veggies are just soft, about 15-20 minutes.
- Remove from heat. Add cream and curry powder.
- Puree in blender 2-3 minutes (in batches if necessary).
- Season with salt and pepper.
- Serve in soup bowls sprinkled with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 436.12 Kcal (1826 kJ) | ||
| Calories from fat | 138.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.34g | 24% | |
|---|---|---|---|
| Cholesterol | 47.91mg | 16% | |
| Sodium | 37869.13mg | 1578% | |
| Potassium | 940.27mg | 20% | |
| Total Carbs | 52.04g | 17% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 2.63g | 11% | |
| Protein | 25.37g | 51% | |
| Vitamin C | 21.2mg | 35% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 4mg | 22% | |
| Calcium | 361.4mg | 36% | |
| Amount Per 100 g | |||
| Calories | 143.6 Kcal (601 kJ) | ||
| Calories from fat | 45.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.05g | 24% | |
|---|---|---|---|
| Cholesterol | 15.77mg | 16% | |
| Sodium | 12469.26mg | 1578% | |
| Potassium | 309.61mg | 20% | |
| Total Carbs | 17.13g | 17% | |
| Sugars | 1.19g | 14% | |
| Dietary Fiber | 0.87g | 11% | |
| Protein | 8.35g | 51% | |
| Vitamin C | 7mg | 35% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 1.3mg | 22% | |
| Calcium | 119mg | 36% | |
* 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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