Directions:
- Heat oil over medium heat in a 6qt stockpot.
- Add onions and garlic and saute until soft, about 6 to 7 minutes.
- Add squash, broth, curry powder and salt and pepper and bring to a boil.
- Reduce heat and simmer until squash is tender, about 15 to 20 minutes.
- Remove from heat and stir in honey and butter and puree until smooth.
- Reseason with salt and pepper to taste.
- Ladle into serving bowls and add a dollop of yogurt.
- ENJOY!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.07 Kcal (741 kJ) | ||
| Calories from fat | 79.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.78g | 14% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 79.02mg | 3% | |
| Potassium | 584.46mg | 12% | |
| Total Carbs | 23.47g | 8% | |
| Sugars | 9.45g | 38% | |
| Dietary Fiber | 3.07g | 12% | |
| Protein | 6.44g | 13% | |
| Vitamin C | 20.4mg | 34% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 1.2mg | 7% | |
| Calcium | 69.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 45.83 Kcal (192 kJ) | ||
| Calories from fat | 20.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 14% | |
|---|---|---|---|
| Cholesterol | 2.63mg | 3% | |
| Sodium | 20.45mg | 3% | |
| Potassium | 151.27mg | 12% | |
| Total Carbs | 6.08g | 8% | |
| Sugars | 2.44g | 38% | |
| Dietary Fiber | 0.8g | 12% | |
| Protein | 1.67g | 13% | |
| Vitamin C | 5.3mg | 34% | |
| Vitamin A | 0.2mg | 27% | |
| Iron | 0.3mg | 7% | |
| Calcium | 18.1mg | 7% | |
* 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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