Directions:
- Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.
- Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 858.99 Kcal (3596 kJ) | ||
| Calories from fat | 488.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.23g | 83% | |
|---|---|---|---|
| Sodium | 1879.04mg | 78% | |
| Potassium | 1497.37mg | 32% | |
| Total Carbs | 64.46g | 21% | |
| Sugars | 21.78g | 87% | |
| Dietary Fiber | 13.62g | 54% | |
| Protein | 40.44g | 81% | |
| Vitamin C | 43.8mg | 73% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 11mg | 61% | |
| Calcium | 323.2mg | 32% | |
| Amount Per 100 g | |||
| Calories | 129.27 Kcal (541 kJ) | ||
| Calories from fat | 73.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.16g | 83% | |
|---|---|---|---|
| Sodium | 282.79mg | 78% | |
| Potassium | 225.35mg | 32% | |
| Total Carbs | 9.7g | 21% | |
| Sugars | 3.28g | 87% | |
| Dietary Fiber | 2.05g | 54% | |
| Protein | 6.09g | 81% | |
| Vitamin C | 6.6mg | 73% | |
| Iron | 1.7mg | 61% | |
| Calcium | 48.6mg | 32% | |
* 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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