Roasted Winter Squash Soup Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 400 degrees.
Peel and seed the squash and cut into one inch cubes.
Chop the onions.
In a large bowl, combine the squash, onions, garlic, curry, salt and pepper. Toss with vegetable oil to coat.
Split vegetables between 2 baking pans and roast until browned, about 45 minutes.
Using a blender, puree batches of roasted vegetables with broth.
Transfer to a large pot and heat through.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	388.98 Kcal (1629 kJ)
Calories from fat	113.06 Kcal
		% Daily Value*
Total Fat	12.56g	19%
Cholesterol	1.97mg	1%
Sodium	1263.77mg	53%
Potassium	1688.76mg	36%
Total Carbs	70.45g	23%
Sugars	12.51g	50%
Dietary Fiber	10.96g	44%
Protein	8.4g	17%
Vitamin C	83.1mg	139%
Vitamin A	3.6mg	121%
Iron	6.6mg	37%
Calcium	228.1mg	23%

Amount Per 100 g
Calories	64.45 Kcal (270 kJ)
Calories from fat	18.73 Kcal
		% Daily Value*
Total Fat	2.08g	19%
Cholesterol	0.33mg	1%
Sodium	209.39mg	53%
Potassium	279.81mg	36%
Total Carbs	11.67g	23%
Sugars	2.07g	50%
Dietary Fiber	1.82g	44%
Protein	1.39g	17%
Vitamin C	13.8mg	139%
Vitamin A	0.6mg	121%
Iron	1.1mg	37%
Calcium	37.8mg	23%

* 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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