Directions:
- Preheat the oven to 375 degrees F.
- Cut the squash in half through the stem and remove the seeds. Drizzle the cut edges with oil, season with salt and pepper, and put it, cut side down, on a baking sheet. Roast until very soft, about 1 hour. Remove the squash from the oven, turn the halves over and let them stand until cool enough to handle. Scoop the flesh from the shell, into a bowl and discard the shell.
- In a large saucepan or Dutch oven with a lid, heat the 2 tablespoons oil over medium heat. Add the shallots and cook until softened, about 6 minutes. Add the squash flesh, chicken stock, and curry powder and bring to a boil. Reduce the heat to a simmer, cover, and cook until the squash is broken down, about 10 minutes.
- Cool the squash mixture for about 5 minutes before adding it to a blender. Working in batches, puree the soup in a blender until smooth, transferring the puree to a clean saucepan as you work. Season the soup with salt and pepper, to taste, and simmer a few minutes over medium heat to combine the flavors. Ladle the soup into serving bowls and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 245.68 Kcal (1029 kJ) | ||
| Calories from fat | 89.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.94g | 15% | |
|---|---|---|---|
| Cholesterol | 7.2mg | 2% | |
| Sodium | 354.98mg | 15% | |
| Potassium | 850.27mg | 18% | |
| Total Carbs | 33.13g | 11% | |
| Sugars | 11.5g | 46% | |
| Dietary Fiber | 4.25g | 17% | |
| Protein | 10.11g | 20% | |
| Vitamin C | 28.3mg | 47% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2mg | 11% | |
| Calcium | 86.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 58.95 Kcal (247 kJ) | ||
| Calories from fat | 21.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 15% | |
|---|---|---|---|
| Cholesterol | 1.73mg | 2% | |
| Sodium | 85.18mg | 15% | |
| Potassium | 204.02mg | 18% | |
| Total Carbs | 7.95g | 11% | |
| Sugars | 2.76g | 46% | |
| Dietary Fiber | 1.02g | 17% | |
| Protein | 2.43g | 20% | |
| Vitamin C | 6.8mg | 47% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 0.5mg | 11% | |
| Calcium | 20.8mg | 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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