Directions:
- Preheat oven to 400 degrees. Cover a large baking sheet with foil. Pour a tablespoon or two of oil over the foil to create a thin film. Cut the butternut squash in half, scoop out the seeds, and place each half on the oiled foil, flesh-side down. Bake squash until tender, 45 to 55 minutes.
- While the squash is cooking, prepare the rest of the ingredients. In a large stockpot, heat the oil and butter. Add chopped onions and curry powder and cook over low-to-medium heat for about 10 minutes, until the onions begin to soften. Add chopped apples and lentils and cook another 5 minutes, giving the contents of the pot an occasional stir. Add broth and apple juice to the pot and bring to a boil. Reduce heat and simmer until the lentils are soft, about 30 min.
- Once the squash is tender, remove it from the oven and let cool; when cool enough to handle, scoop the flesh out with a large spoon and add it to the simmering soup pot. Cook for several minutes, checking to make sure that the apples and squash are tender.
- Turn off the heat under the pot, and with an immersion blender, a food processor, or a regular blender, purée the soup until smooth. (If using a food processor or ordinary blender, be sure to only fill the container half full, to avoid burning yourself.)
- Season to taste with salt and pepper and return to simmer if the soup has cooled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3118.13 Kcal (13055 kJ) | ||
| Calories from fat | 401.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.6g | 69% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 3558.44mg | 148% | |
| Potassium | 11278.73mg | 240% | |
| Total Carbs | 559.18g | 186% | |
| Sugars | 116.8g | 467% | |
| Dietary Fiber | 186.03g | 744% | |
| Protein | 137g | 274% | |
| Vitamin C | 518.6mg | 864% | |
| Vitamin A | 13.7mg | 458% | |
| Iron | 51.1mg | 284% | |
| Calcium | 1138.1mg | 114% | |
| Amount Per 100 g | |||
| Calories | 80.11 Kcal (335 kJ) | ||
| Calories from fat | 10.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.15g | 69% | |
|---|---|---|---|
| Cholesterol | 0.78mg | 10% | |
| Sodium | 91.42mg | 148% | |
| Potassium | 289.77mg | 240% | |
| Total Carbs | 14.37g | 186% | |
| Sugars | 3g | 467% | |
| Dietary Fiber | 4.78g | 744% | |
| Protein | 3.52g | 274% | |
| Vitamin C | 13.3mg | 864% | |
| Vitamin A | 0.4mg | 458% | |
| Iron | 1.3mg | 284% | |
| Calcium | 29.2mg | 114% | |
* 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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