Directions:
- Roast butternut squash by cutting down the middle, sprinkling a little sea salt and pepper on squash and placing face down on a roasting pan. Cook for 35-40 minutes at 350 degress.
- In last 5 minutes of butternut squash roasting take butter, onion and ginger and add to a sauce pan, cooking at low heat until butter is fully melted and onion is soft. Around 5 minutes.
- Add chicken broth, curry powder and garlic powder. Bring to a simmer and allow it to simmer covered for 10 minutes.
- Once butternut squash has finished cooking and has cooled slightly, scoop the meat of the squash out making sure no skin is attached. Add to broth mixture.
- In batches blend butternut squash and broth mixture in a mixer until at desired consistency.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.77 Kcal (405 kJ) | ||
| Calories from fat | 52.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.87g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 435.21mg | 18% | |
| Potassium | 332.63mg | 7% | |
| Total Carbs | 9.75g | 3% | |
| Sugars | 2.07g | 8% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 1.19g | 2% | |
| Vitamin C | 20mg | 33% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 0.8mg | 4% | |
| Calcium | 41.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 48.09 Kcal (201 kJ) | ||
| Calories from fat | 26.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.92g | 9% | |
|---|---|---|---|
| Cholesterol | 7.59mg | 5% | |
| Sodium | 216.29mg | 18% | |
| Potassium | 165.31mg | 7% | |
| Total Carbs | 4.84g | 3% | |
| Sugars | 1.03g | 8% | |
| Dietary Fiber | 0.92g | 7% | |
| Protein | 0.59g | 2% | |
| Vitamin C | 10mg | 33% | |
| Vitamin A | 0.3mg | 18% | |
| Iron | 0.4mg | 4% | |
| Calcium | 20.8mg | 4% | |
* 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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