Curried Butternut Squash Soup Recipe

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Ingredients:

Serving

1 tbsp canola oil
1 medium onion, chopped
2 cloves garlic, minced
1 kg butternut squash, peeled, seeded and cut into 1-inch cubes
6 cups low-salt chicken stock
1 tbsp curry powder
1/2 tsp salt , plus more to taste
2 tbsp honey
yogurt or sour cream (to garnish)

Directions:

Heat oil over medium heat in a large pot.
Add onions and garlic. Saute until soft but not brown, about 6 to 7 minutes.
Add the butternut squash, broth, curry powder and salt and bring to a boil.
Reduce heat and simmer until squash is tender, about 12 to 15 minutes.
Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth.
Season with salt, to taste.
Ladle into serving bowls and add a dollop of yogurt or sour cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2021.94 Kcal (8465 kJ)
Calories from fat	22.41 Kcal
		% Daily Value*
Total Fat	2.49g	4%
Sodium	202.19mg	8%
Potassium	637.32mg	14%
Total Carbs	264.93g	88%
Sugars	9.85g	39%
Dietary Fiber	4.07g	16%
Protein	2.05g	4%
Vitamin C	36.8mg	61%
Vitamin A	1.7mg	56%
Iron	2mg	11%
Calcium	91.6mg	9%

Amount Per 100 g
Calories	8.48 Kcal (36 kJ)
Calories from fat	0.09 Kcal
		% Daily Value*
Total Fat	0.01g	4%
Sodium	0.85mg	8%
Potassium	2.67mg	14%
Total Carbs	1.11g	88%
Sugars	0.04g	39%
Dietary Fiber	0.02g	16%
Protein	0.01g	4%
Vitamin C	0.2mg	61%
Calcium	0.4mg	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.

Tastes

salty
savory
bitter
sweet

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