Directions:
- In a large pot, melt butter and saute onions for about 3 minutes. Add curry and chili powders and cook another 2 minutes stiring constantly. Add 2 cups chicken broth to pot and bring to a boil.
- Add squash and apples to mixture and season with salt and pepper. Simmer for 45 minutes, stirring occasionally until vegetables are soft. Let cool for a couple of minutes then puree in a blender.
- Return puree to pot and stir in condensed milk. Heat through and serve, garnished with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.35 Kcal (625 kJ) | ||
| Calories from fat | 29.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.28g | 5% | |
|---|---|---|---|
| Cholesterol | 9.42mg | 3% | |
| Sodium | 456.11mg | 19% | |
| Potassium | 585.8mg | 12% | |
| Total Carbs | 29.03g | 10% | |
| Sugars | 15.6g | 62% | |
| Dietary Fiber | 3.89g | 16% | |
| Protein | 2.36g | 5% | |
| Vitamin C | 32.7mg | 54% | |
| Vitamin A | 1mg | 32% | |
| Iron | 1.4mg | 8% | |
| Calcium | 103.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 48.75 Kcal (204 kJ) | ||
| Calories from fat | 9.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.07g | 5% | |
|---|---|---|---|
| Cholesterol | 3.08mg | 3% | |
| Sodium | 148.86mg | 19% | |
| Potassium | 191.19mg | 12% | |
| Total Carbs | 9.47g | 10% | |
| Sugars | 5.09g | 62% | |
| Dietary Fiber | 1.27g | 16% | |
| Protein | 0.77g | 5% | |
| Vitamin C | 10.7mg | 54% | |
| Vitamin A | 0.3mg | 32% | |
| Iron | 0.5mg | 8% | |
| Calcium | 33.9mg | 10% | |
* 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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