Directions:
- Simmer butternut in chicken stock in a covered pot until soft, then purée.
- Melt butter in pan and fry the onion and mushroom in the butter until soft.
- Add flour and curry powder and stir over low heat for about four minutes.
- Add butternut to the onion and mushroom mix and bring to a gentle boil.
- Add salt, black pepper and sugar.
- Stir in the yoghurt and the brandy, but don't let it boil.
- Serve in heated soup dishes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 494.56 Kcal (2071 kJ) | ||
| Calories from fat | 251.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.97g | 43% | |
|---|---|---|---|
| Cholesterol | 152.14mg | 51% | |
| Sodium | 154.84mg | 6% | |
| Potassium | 963.89mg | 21% | |
| Total Carbs | 24.33g | 8% | |
| Sugars | 5.56g | 22% | |
| Dietary Fiber | 4.28g | 17% | |
| Protein | 31.24g | 62% | |
| Vitamin C | 38.8mg | 65% | |
| Vitamin A | 1.6mg | 52% | |
| Iron | 3.8mg | 21% | |
| Calcium | 108.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 126.41 Kcal (529 kJ) | ||
| Calories from fat | 64.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.15g | 43% | |
|---|---|---|---|
| Cholesterol | 38.89mg | 51% | |
| Sodium | 39.58mg | 6% | |
| Potassium | 246.37mg | 21% | |
| Total Carbs | 6.22g | 8% | |
| Sugars | 1.42g | 22% | |
| Dietary Fiber | 1.1g | 17% | |
| Protein | 7.98g | 62% | |
| Vitamin C | 9.9mg | 65% | |
| Vitamin A | 0.4mg | 52% | |
| Iron | 1mg | 21% | |
| Calcium | 27.6mg | 11% | |
* 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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