Cold Curried Squash Soup Recipe

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Cold Curried Squash Soup
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Ingredients:

Directions:

  1. Combine squash, onion, and chicken broth in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 15 minutes or until vegetables are tender. Stir in lemon juice, curry powder, salt, and pepper.
  2. Spoon half of squash mixture into container of an electric blender, and process until smooth. Repeat with remaining squash mixture.
  3. Place squash mixture in a large bowl; add half-and-half, stirring well. Cover and chill thoroughly. Spoon soup into chilled serving bowls; garnish with chives.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 493 Kcal (2064 kJ)
Calories from fat 263.89 Kcal
% Daily Value*
Total Fat 29.32g 45%
Cholesterol 89.54mg 30%
Sodium 1430.54mg 60%
Potassium 1607.95mg 34%
Total Carbs 50.37g 17%
Sugars 25.16g 101%
Dietary Fiber 1.77g 7%
Protein 13.74g 27%
Vitamin C 38.8mg 65%
Iron 0.6mg 3%
Calcium 329.6mg 33%
Amount Per 100 g
Calories 55.35 Kcal (232 kJ)
Calories from fat 29.63 Kcal
% Daily Value*
Total Fat 3.29g 45%
Cholesterol 10.05mg 30%
Sodium 160.6mg 60%
Potassium 180.52mg 34%
Total Carbs 5.65g 17%
Sugars 2.83g 101%
Dietary Fiber 0.2g 7%
Protein 1.54g 27%
Vitamin C 4.4mg 65%
Iron 0.1mg 3%
Calcium 37mg 33%

* 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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Recipe Tags

Weightwatchers Points

  • 11.9
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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