Curried Butternut Squash Soup Recipe

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Ingredients:

Serving

1 large butter nut squash, peeled quartered and seeded
1 sweet potato, peeled and quartered
1 large onion peeled and quartered
4 tbsp curry powder
32 oz chicken stock
salt and pepper to taste
canola oil for roasting

Directions:

Preheat oven to 425°F.
Make sure all the vegetables are cut into uniform sizes so they roast evenly.
In a baking dish large enough to hold the vegetables without crowding too much (you want them to have room to roast not steam in the oven) toss with the canola oil, curry powder and season with salt and pepper.
Roast for approximately 30 minutes until the squash is fork tender.
Transfer the vegetables to a sauce pan (my 9-quart Le Creuset worked perfectly) deglaze the roasting dish with a little stock scraping up any bits of stuck on vegetables, add to pan and cover with chicken stock.
Simmer gently for twenty minutes or so, then liquidize.
It’s All Delicious Notes: The soup will be on the thick side, which I liked, but you may want to add a bit more stock.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	96.72 Kcal (405 kJ)
Calories from fat	18.9 Kcal
		% Daily Value*
Total Fat	2.1g	3%
Cholesterol	4.54mg	2%
Sodium	231.32mg	10%
Potassium	333.08mg	7%
Total Carbs	15.07g	5%
Sugars	5.02g	20%
Dietary Fiber	2.54g	10%
Protein	5.77g	12%
Vitamin C	2.6mg	4%
Vitamin A	0.2mg	7%
Iron	1.5mg	8%
Calcium	36.9mg	4%

Amount Per 100 g
Calories	47.86 Kcal (200 kJ)
Calories from fat	9.35 Kcal
		% Daily Value*
Total Fat	1.04g	3%
Cholesterol	2.24mg	2%
Sodium	114.48mg	10%
Potassium	164.84mg	7%
Total Carbs	7.46g	5%
Sugars	2.48g	20%
Dietary Fiber	1.26g	10%
Protein	2.85g	12%
Vitamin C	1.3mg	4%
Vitamin A	0.1mg	7%
Iron	0.7mg	8%
Calcium	18.2mg	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.

Tastes

salty
savory
bitter
sweet

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