Directions:
- In a skillet, melt butter over medium heat.
- Add onions& celery and cook for 2 to 3 minutes, until the vegetables are translucent.
- Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.
- Place butternut squash, apples, and rice in slow cooker (in that order).
- Add chicken stock, salt and pepper.
- Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.
- Puree the soup to a completely smooth texture with hand blender or blender.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.64 Kcal (1330 kJ) | ||
| Calories from fat | 58.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.47g | 10% | |
|---|---|---|---|
| Cholesterol | 17.38mg | 6% | |
| Sodium | 716.43mg | 30% | |
| Potassium | 1258.35mg | 27% | |
| Total Carbs | 59.62g | 20% | |
| Sugars | 19.23g | 77% | |
| Dietary Fiber | 7.76g | 31% | |
| Protein | 10.86g | 22% | |
| Vitamin C | 55.5mg | 93% | |
| Vitamin A | 2.3mg | 77% | |
| Iron | 2.9mg | 16% | |
| Calcium | 144mg | 14% | |
| Amount Per 100 g | |||
| Calories | 51.3 Kcal (215 kJ) | ||
| Calories from fat | 9.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 10% | |
|---|---|---|---|
| Cholesterol | 2.81mg | 6% | |
| Sodium | 115.71mg | 30% | |
| Potassium | 203.23mg | 27% | |
| Total Carbs | 9.63g | 20% | |
| Sugars | 3.11g | 77% | |
| Dietary Fiber | 1.25g | 31% | |
| Protein | 1.75g | 22% | |
| Vitamin C | 9mg | 93% | |
| Vitamin A | 0.4mg | 77% | |
| Iron | 0.5mg | 16% | |
| Calcium | 23.3mg | 14% | |
* 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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