Curried Squash Soup Recipe

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Ingredients

Count

Nutrition

205

Calories

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Ingredients:

Serving

Directions:

Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan. Add 1/2 in. of hot water to pan. Bake, uncovered, at 350° for 40 minutes. Drain water from pan; turn squash cut side up. Bake 20-30 minutes longer or until tender. Cool slightly.
Carefully scoop out squash into a blender or food processor; cover and process until smooth. Set aside.
In a large saucepan, saute onion and apple in butter until tender. Add the garlic, curry powder and ginger; cook 1 minute longer. Stir in broth and pureed squash. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Reduce heat to low. Add the cream, salt, pepper and cayenne if desired; heat through (do not boil). Yield: 8 servings (2 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	205.07 Kcal (859 kJ)
Calories from fat	77.43 Kcal
		% Daily Value*
Total Fat	8.6g	13%
Cholesterol	25.53mg	9%
Sodium	481.92mg	20%
Potassium	939.02mg	20%
Total Carbs	32.81g	11%
Sugars	7.58g	30%
Dietary Fiber	5.57g	22%
Protein	2.78g	6%
Vitamin C	56.5mg	94%
Vitamin A	2.3mg	78%
Iron	2.4mg	14%
Calcium	129.9mg	13%

Amount Per 100 g
Calories	55.06 Kcal (231 kJ)
Calories from fat	20.79 Kcal
		% Daily Value*
Total Fat	2.31g	13%
Cholesterol	6.85mg	9%
Sodium	129.39mg	20%
Potassium	252.12mg	20%
Total Carbs	8.81g	11%
Sugars	2.04g	30%
Dietary Fiber	1.49g	22%
Protein	0.75g	6%
Vitamin C	15.2mg	94%
Vitamin A	0.6mg	78%
Iron	0.7mg	14%
Calcium	34.9mg	13%

* 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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