Curried Butternut Chowder Recipe

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Curried Butternut Chowder
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Ingredients
10
Count
Nutrition
196
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Roast off your squash! I generally halve it, de-seed it and roast it at 350 face down in a little water. it takes 20-40 depending on the size, and if you give it a good jab and it squishes its done enough for soup.
  2. While the squash is roasting, is a good time to separate out your seeds for roasting. you can eat any of the winter squash seeds, and I do, often until I have a tummy ache. (a little oil, salt and pepper, 15ish at 325).
  3. As your squash is cooling, dice your red skin potatoes into tiny chunks and put them to boil in a separate pot. this will be your chunkyness after the soup is blended.
  4. In a soup pot saute your onions in olive oil or butter with a pinch of salt and pepper and a little curry powder. you're just opening up the flavor here so don't cook them until their clear.
  5. Toss in your garlic, then start adding in your squash and stirring as you go. at this point i add a pinch of salt and a sprinkle of curry with every addition to the pot (every squash half). it helps the individual flavors open and incorporated the curry to everything. you can also add some spicy pepper powder too if you like. I use a no salt hot yellow curry blend, and probably something between 2-4 tablespoons of it total.
  6. Add just enough water to the pot so that everything is fully covered, and simmer until your potatoes are soft.
  7. Throw in 1/2 C of your corn, turn off the heat, and grab your immersion blender or food processer. then blend the whole batch until nice and creamy. return to the pot.
  8. At this point add in the rest of the frozen veg and your cooked redskins then turn it on med until everything is the same temperature.
  9. Turn off the heat again and add in your cream. I put 1 cup, but I generally just add it while stirring until its a nice color and consistency. you can always use less, or even use coconut milk or whole milk. I generally wont use low fat milk in a creamy soup, so if you're not into the cream I would skip this whole bit and add a little extra water to the simmer.
  10. And now, you have soup! eat it with crusty bread, a nice bitter green salad and your favorite beverage. The leftovers are great for work for the rest of the week too!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 195.74 Kcal (820 kJ)
Calories from fat 69.32 Kcal
% Daily Value*
Total Fat 7.7g 12%
Cholesterol 24.35mg 8%
Sodium 211.55mg 9%
Potassium 492.84mg 10%
Total Carbs 27.11g 9%
Sugars 4.54g 18%
Dietary Fiber 2.96g 12%
Protein 5.34g 11%
Vitamin C 12.8mg 21%
Vitamin A 0.2mg 8%
Iron 2mg 11%
Calcium 55.3mg 6%
Amount Per 100 g
Calories 140.19 Kcal (587 kJ)
Calories from fat 49.64 Kcal
% Daily Value*
Total Fat 5.52g 12%
Cholesterol 17.44mg 8%
Sodium 151.51mg 9%
Potassium 352.97mg 10%
Total Carbs 19.42g 9%
Sugars 3.25g 18%
Dietary Fiber 2.12g 12%
Protein 3.83g 11%
Vitamin C 9.1mg 21%
Vitamin A 0.2mg 8%
Iron 1.4mg 11%
Calcium 39.6mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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