Curried Squash Soup Recipe

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Ingredients:

Serving

3 cups of peeled and cubed butternut squash
1 1/4 cups reduced-sodium chicken broth
1/2 cup of chopped onion
1/2 cup water
1/2 tsp curry powder
1/4 tsp ground ginger
1/4 tsp salt
4 tsp of snipped fresh thyme
light sour cream (optional)
fresh thyme sprig (optional)

Directions:

In a large sauce pan combine squash, chicken broth, onion, water, curry powder, ginger, salt, and dried thyme (if using).
Bring to a boil; reduce heat. Simmer, covered, about ten minutes or until squash is tender.
Mash squash.
Stir in the snipped fresh thyme (if using).
If desired, garnish with sour cream and fresh thyme springs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	62.22 Kcal (261 kJ)
Calories from fat	0.47 Kcal
		% Daily Value*
Total Fat	0.05g	0%
Sodium	324.4mg	14%
Potassium	471.83mg	10%
Total Carbs	14.76g	5%
Sugars	2.91g	12%
Dietary Fiber	2.7g	11%
Protein	2.08g	4%
Vitamin C	24.8mg	41%
Vitamin A	1.1mg	35%
Iron	1.3mg	7%
Calcium	68.5mg	7%

Amount Per 100 g
Calories	26.91 Kcal (113 kJ)
Calories from fat	0.2 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	140.33mg	14%
Potassium	204.1mg	10%
Total Carbs	6.38g	5%
Sugars	1.26g	12%
Dietary Fiber	1.17g	11%
Protein	0.9g	4%
Vitamin C	10.7mg	41%
Vitamin A	0.5mg	35%
Iron	0.5mg	7%
Calcium	29.6mg	7%

* 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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