Curried Butternut Squash Soup Recipe

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Ingredients:

Serving

Directions:

Quarter the squash, clean it out, and put olive oil, salt and pepper on the inside and cook in the microwave until soft (about 5 minutes).
In a large pot, heat rest of olive oil and fry onions and carrots with curry powder.
Peel and chop squash into cubes and add to the onion mixture.
Add chicken broth and bring to a boil. Simmer for 20 minutes
Take the pot off the heat and melt in cheese, stirring.
Let cool until lukewarm, then puree in the blender or with a hand blender. Add salt and pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	167.21 Kcal (700 kJ)
Calories from fat	80.82 Kcal
		% Daily Value*
Total Fat	8.98g	14%
Cholesterol	17.33mg	6%
Sodium	526.59mg	22%
Potassium	589.08mg	13%
Total Carbs	16.93g	6%
Sugars	3.57g	14%
Dietary Fiber	3.1g	12%
Protein	5.6g	11%
Vitamin C	35mg	58%
Vitamin A	1.4mg	46%
Iron	1.6mg	9%
Calcium	192.4mg	19%

Amount Per 100 g
Calories	60.5 Kcal (253 kJ)
Calories from fat	29.24 Kcal
		% Daily Value*
Total Fat	3.25g	14%
Cholesterol	6.27mg	6%
Sodium	190.54mg	22%
Potassium	213.15mg	13%
Total Carbs	6.13g	6%
Sugars	1.29g	14%
Dietary Fiber	1.12g	12%
Protein	2.03g	11%
Vitamin C	12.6mg	58%
Vitamin A	0.5mg	46%
Iron	0.6mg	9%
Calcium	69.6mg	19%

* 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.

Tastes

salty
savory
bitter
sweet

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