Directions:
- In a laarge pot, sweat the onions, carrots, and squash in the butter.
- Saute well but do not brown.
- Add the stock and potatoes.
- Cook until all the vegetables are tender, about an hour.
- Add the cream and curry powder.
- Simmer approx. 5 minutes
- Puree until smooth in small batches.
- Strain if desired.(personally, I like the texture just fine without)
- Season to taste with salt and pepper
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510.61 Kcal (2138 kJ) | ||
| Calories from fat | 273.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.37g | 47% | |
|---|---|---|---|
| Cholesterol | 334.37mg | 111% | |
| Sodium | 57.11mg | 2% | |
| Potassium | 322.39mg | 7% | |
| Total Carbs | 36.68g | 12% | |
| Sugars | 12.82g | 51% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 19.25g | 38% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 1.8mg | 10% | |
| Calcium | 185mg | 18% | |
| Amount Per 100 g | |||
| Calories | 297.01 Kcal (1244 kJ) | ||
| Calories from fat | 159.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.67g | 47% | |
|---|---|---|---|
| Cholesterol | 194.49mg | 111% | |
| Sodium | 33.22mg | 2% | |
| Potassium | 187.53mg | 7% | |
| Total Carbs | 21.34g | 12% | |
| Sugars | 7.46g | 51% | |
| Dietary Fiber | 0.93g | 6% | |
| Protein | 11.2g | 38% | |
| Vitamin C | 4.8mg | 14% | |
| Vitamin A | 0.7mg | 41% | |
| Iron | 1mg | 10% | |
| Calcium | 107.6mg | 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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