Directions:
- Cut squash in half lengthwise. Scoop out seeds.
- Cut unpeeled onion in half.
- Combine butter and curry powder, brush over cut surfaces of squash and onion.
- Roast squash and onion in a 350 degree oven, cut sides down, on a rimmed baking pan until soft, 45 minutes to 1 hour.
- Scoop flesh from squash into medium pot.
- Remove skin from onion, chop, and add to squash.
- Puree vegetables with broth using stick blender.
- Reheat, thinning with more broth if you like.
- Season with salt & a little cayenne.
- Ladle into bowls, top with yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.5 Kcal (697 kJ) | ||
| Calories from fat | 78.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.7g | 13% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 680.04mg | 28% | |
| Potassium | 141.92mg | 3% | |
| Total Carbs | 17.91g | 6% | |
| Sugars | 7.7g | 31% | |
| Dietary Fiber | 2.63g | 11% | |
| Protein | 2.29g | 5% | |
| Vitamin C | 10mg | 17% | |
| Iron | 0.2mg | 1% | |
| Calcium | 17.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 49.43 Kcal (207 kJ) | ||
| Calories from fat | 23.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.58g | 13% | |
|---|---|---|---|
| Cholesterol | 3.02mg | 3% | |
| Sodium | 201.88mg | 28% | |
| Potassium | 42.13mg | 3% | |
| Total Carbs | 5.32g | 6% | |
| Sugars | 2.29g | 31% | |
| Dietary Fiber | 0.78g | 11% | |
| Protein | 0.68g | 5% | |
| Vitamin C | 3mg | 17% | |
| Iron | 0.1mg | 1% | |
| Calcium | 5.1mg | 2% | |
* 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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