Directions:
- Melt butter in heavy large saucepan over medium heat.
- Add onions and cook, stirring occasionally, about 5 minutes- do not brown.
- Add squash, chicken stock and apple cider and simmer until squash is tender, about 20 minutes.
- Puree mixture in processor or blender; strain into another saucepan and place over medium heat.
- Stir in cream and heat through;do not boil.
- Add curry powder and season to taste with salt and pepper.
- Ladle soup into bowls, garnish with minced parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.09 Kcal (1014 kJ) | ||
| Calories from fat | 146.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.27g | 25% | |
|---|---|---|---|
| Cholesterol | 51.34mg | 17% | |
| Sodium | 185.07mg | 8% | |
| Potassium | 493.63mg | 11% | |
| Total Carbs | 20.64g | 7% | |
| Sugars | 8.21g | 33% | |
| Dietary Fiber | 2.18g | 9% | |
| Protein | 5.19g | 10% | |
| Vitamin C | 11.1mg | 18% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 55.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 81.39 Kcal (341 kJ) | ||
| Calories from fat | 49.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.47g | 25% | |
|---|---|---|---|
| Cholesterol | 17.26mg | 17% | |
| Sodium | 62.22mg | 8% | |
| Potassium | 165.96mg | 11% | |
| Total Carbs | 6.94g | 7% | |
| Sugars | 2.76g | 33% | |
| Dietary Fiber | 0.73g | 9% | |
| Protein | 1.74g | 10% | |
| Vitamin C | 3.7mg | 18% | |
| Iron | 0.2mg | 4% | |
| Calcium | 18.5mg | 6% | |
* 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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