Directions:
- Rinse squash and cut in half lengthwise (if necessary, use a mallet to gently pound knife through squash). Scoop out seeds and discard; with a small, sharp knife, pare peel and discard. Cut squash into 1-inch chunks; you should have about 4 cups.
- In a 3- to 4-quart nonstick pan over medium-high heat, stir onion and ginger in olive oil until onion is very limp, 8 to 10 minutes. Add cumin and curry powder; stir until fragrant, about 30 seconds. Add 1 3/4 cups broth and the squash; bring to a boil, then cover, reduce heat, and simmer until squash is tender when pierced, 18 to 20 minutes.
- In a blender or food processor, holding down lid with a towel, whirl squash mixture, in batches, until smooth. If sauce is thicker than desired, whirl in a little more broth. Add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1686.99 Kcal (7063 kJ) | ||
| Calories from fat | 762.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 84.68g | 130% | |
|---|---|---|---|
| Sodium | 1596.18mg | 67% | |
| Potassium | 1410.53mg | 30% | |
| Total Carbs | 213.82g | 71% | |
| Sugars | 9.27g | 37% | |
| Dietary Fiber | 24.25g | 97% | |
| Protein | 30.67g | 61% | |
| Vitamin C | 63.8mg | 106% | |
| Iron | 6.3mg | 35% | |
| Calcium | 193.3mg | 19% | |
| Amount Per 100 g | |||
| Calories | 121.03 Kcal (507 kJ) | ||
| Calories from fat | 54.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.08g | 130% | |
|---|---|---|---|
| Sodium | 114.52mg | 67% | |
| Potassium | 101.2mg | 30% | |
| Total Carbs | 15.34g | 71% | |
| Sugars | 0.66g | 37% | |
| Dietary Fiber | 1.74g | 97% | |
| Protein | 2.2g | 61% | |
| Vitamin C | 4.6mg | 106% | |
| Iron | 0.5mg | 35% | |
| Calcium | 13.9mg | 19% | |
* 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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