Curried Roasted Squash Soup Recipe

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Ingredients

Count

Nutrition

2835

Calories

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Ingredients:

Serving

1 kabocha or butternut squash (2 1/2 lbs.)
2 tbsp butter, melted
2 tsp curry powder
1 large unpeeled onion, cut in half
3 cups vegetable or chicken broth
1 tsp salt
1/4 to 1/2 tsp. cayenne
about 4 tbsp. plain yogurt

Directions:

Preheat oven to 350°. Cut squash in half lengthwise with large heavy knife (use a hammer or flat mallet to help drive the blade through). Scoop out seeds.
Mix butter and curry powder and brush over cut surfaces of squash and onion. Put squash and onion, cut sides down, on a rimmed baking pan. Bake until soft when pressed, about 1 hour.
Scoop flesh out of squash and remove skin from onion. Chop onion. Purée squash and onion, in batches and holding lid down with a towel, with 3 cups broth and any juices from baking pan. Pour into a large pot and thin with more broth if you like. Add salt and cayenne, and cook, stirring, over medium-high heat until hot.
Divide among serving bowls and top each bowl with about 1 tbsp. yogurt.
Note: Nutritional analysis is per serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2834.58 Kcal (11868 kJ)
Calories from fat	1416.3 Kcal
		% Daily Value*
Total Fat	157.37g	242%
Cholesterol	69.03mg	23%
Sodium	4966.26mg	207%
Potassium	1905.94mg	41%
Total Carbs	327.08g	109%
Sugars	9.28g	37%
Dietary Fiber	32.96g	132%
Protein	48.22g	96%
Vitamin C	83.2mg	139%
Vitamin A	0.3mg	10%
Iron	8.4mg	47%
Calcium	314.8mg	31%

Amount Per 100 g
Calories	135.36 Kcal (567 kJ)
Calories from fat	67.63 Kcal
		% Daily Value*
Total Fat	7.51g	242%
Cholesterol	3.3mg	23%
Sodium	237.15mg	207%
Potassium	91.01mg	41%
Total Carbs	15.62g	109%
Sugars	0.44g	37%
Dietary Fiber	1.57g	132%
Protein	2.3g	96%
Vitamin C	4mg	139%
Iron	0.4mg	47%
Calcium	15mg	31%

* 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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