Directions:
- Combine squash and broth in a heavy 4-quart stockpot. Cook over medium heat unti squash is tender, about 15 minutes. Using a slotted spoon, transfer squash to a blender; puree until smooth. Stir broth back into pureed squash; set aside.
- Melt butter in stockpot; stir in flour and curry powder. Cook over medium heat, stirring until smooth. Add squash mixture; increase heat to medium-high and stir until soup thickens slightly. Reduce heat to low; add remaining ingredients and heat through without boiling. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1031.22 Kcal (4318 kJ) | ||
| Calories from fat | 615.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.36g | 105% | |
|---|---|---|---|
| Cholesterol | 189.17mg | 63% | |
| Sodium | 5564.13mg | 232% | |
| Potassium | 2876.09mg | 61% | |
| Total Carbs | 88.19g | 29% | |
| Sugars | 9.44g | 38% | |
| Dietary Fiber | 10.81g | 43% | |
| Protein | 13.99g | 28% | |
| Vitamin C | 184.1mg | 307% | |
| Vitamin A | 5.1mg | 170% | |
| Iron | 5.5mg | 31% | |
| Calcium | 512mg | 51% | |
| Amount Per 100 g | |||
| Calories | 53.74 Kcal (225 kJ) | ||
| Calories from fat | 32.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.56g | 105% | |
|---|---|---|---|
| Cholesterol | 9.86mg | 63% | |
| Sodium | 289.95mg | 232% | |
| Potassium | 149.88mg | 61% | |
| Total Carbs | 4.6g | 29% | |
| Sugars | 0.49g | 38% | |
| Dietary Fiber | 0.56g | 43% | |
| Protein | 0.73g | 28% | |
| Vitamin C | 9.6mg | 307% | |
| Vitamin A | 0.3mg | 170% | |
| Iron | 0.3mg | 31% | |
| Calcium | 26.7mg | 51% | |
* 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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