Curried Squash Soup Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Vegetable oil1 Tablespoon
 Chopped carrot1 Cup (16 tbs)
 Chopped onion1 Cup (16 tbs)
 Curry powder2 Teaspoon
 Mashed cooked acorn squash6 Cup (96 tbs)
 Low sodium chicken broth2 Cup (32 tbs)
 Plain low fat yogurt6 Tablespoon
 Pumpkin seeds1 Tablespoon (Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1478 Calories from Fat 445

% Daily Value*

Total Fat 50 g77%

Saturated Fat 9.2 g46%

Trans Fat 0 g

Cholesterol 5.4 mg

Sodium 646.6 mg26.9%

Total Carbohydrates 262 g87.2%

Dietary Fiber 74 g295.9%

Sugars 20.1 g

Protein 37 g73.3%

Vitamin A 430.8% Vitamin C 35.5%

Calcium 31.9% Iron 29.2%

*Based on a 2000 Calorie diet

Directions

1. In medium saucepan, heat oil. Add carrot and onion; cook until tender, about 3 minutes; stir in curry powder and cook 1 minute.
2. In food processor, puree squash with chicken broth and carrot mixture in 2 batches until smooth; transfer to same saucepan.
3. Cook over medium heat until soup is heated through, 3 to 5 minutes.
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