Directions:
- In a large pot, melt the butter on low heat.
- Add the onions, carrots and squash and cook on low heat, covered, stirring occasionally until vegetables are translucent but not brown, 30 minutes to an hour. The objective is to bring out the natural sugars.
- Add the vegetable stock; cook two hours, until the vegetables are soft. Add the cream and curry powder. Blend with a mixer until smooth.
- Season with salt and pepper, adjusting for sweetness and acidity with the lemon juice and sugar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 895.09 Kcal (3748 kJ) | ||
| Calories from fat | 93.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.44g | 16% | |
|---|---|---|---|
| Cholesterol | 30.05mg | 10% | |
| Sodium | 29811.04mg | 1242% | |
| Potassium | 743.11mg | 16% | |
| Total Carbs | 165.86g | 55% | |
| Sugars | 6.6g | 26% | |
| Dietary Fiber | 4.91g | 20% | |
| Protein | 4.12g | 8% | |
| Vitamin C | 27.7mg | 46% | |
| Vitamin A | 2mg | 66% | |
| Iron | 1.8mg | 10% | |
| Calcium | 135mg | 13% | |
| Amount Per 100 g | |||
| Calories | 201.18 Kcal (842 kJ) | ||
| Calories from fat | 21.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 16% | |
|---|---|---|---|
| Cholesterol | 6.75mg | 10% | |
| Sodium | 6700.38mg | 1242% | |
| Potassium | 167.02mg | 16% | |
| Total Carbs | 37.28g | 55% | |
| Sugars | 1.48g | 26% | |
| Dietary Fiber | 1.1g | 20% | |
| Protein | 0.93g | 8% | |
| Vitamin C | 6.2mg | 46% | |
| Vitamin A | 0.4mg | 66% | |
| Iron | 0.4mg | 10% | |
| Calcium | 30.3mg | 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.
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