Curried Butternut Squash Soup Recipe

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Curried Butternut Squash Soup
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Ingredients:

Directions:

  1. Mash Roasted Winter Squash with a potato masher or fork, and set aside.
  2. Peel shrimp, and devein, if desired. Set aside.
  3. Stir together broth and next 3 ingredients in a Dutch oven over medium heat, and cook, stirring occasionally, 20 minutes or until thoroughly heated. Remove from heat.
  4. Process squash and broth mixture together, in batches, in a food processor or blender until smooth, stopping to scrape down sides. Return mixture to Dutch oven; add shrimp, and cook over medium heat until thoroughly heated and shrimp turn pink. Sprinkle each serving with cilantro.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1328.37 Kcal (5562 kJ)
Calories from fat 842.12 Kcal
% Daily Value*
Total Fat 93.57g 144%
Cholesterol 197.27mg 66%
Sodium 5172.88mg 216%
Potassium 635.46mg 14%
Total Carbs 103.04g 34%
Sugars 3.64g 15%
Dietary Fiber 6.15g 25%
Protein 29.75g 60%
Vitamin C 5.8mg 10%
Iron 6.1mg 34%
Calcium 125.4mg 13%
Amount Per 100 g
Calories 269.46 Kcal (1128 kJ)
Calories from fat 170.82 Kcal
% Daily Value*
Total Fat 18.98g 144%
Cholesterol 40.02mg 66%
Sodium 1049.32mg 216%
Potassium 128.9mg 14%
Total Carbs 20.9g 34%
Sugars 0.74g 15%
Dietary Fiber 1.25g 25%
Protein 6.03g 60%
Vitamin C 1.2mg 10%
Iron 1.2mg 34%
Calcium 25.4mg 13%

* 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

  • 33.6
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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