Curried Butternut Squash Soup Recipe

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Ingredients

Count

Nutrition

728

Calories

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Ingredients:

Serving

2 tbsp olive oil
2 cups chopped onion
2 tbsp chopped seeded jalapeno pepper
1 tsp curry powder
6 cups cubed peeled acorn or butternut squash (about 3 lb)
4 cups water
1 tsp salt
1 cup 2% reduced-fat milk
2 tbsp dry sherry

Directions:

Heat olive oil in a Dutch oven over medium heat. Add onion; cover and cook onion 5 minutes. Stir in jalapeño and curry, and cook 2 minutes. Stir in squash, water, and salt, and bring to a boil over medium-high heat. Cover, reduce heat, and simmer 30 minutes or until squash is tender. Place half of the squash mixture in a blender; process until smooth. Pour the puréed squash mixture into a bowl. Repeat procedure with the remaining squash mixture. Return the puréed squash mixture to pan, and stir in the milk and sherry; cook 5 minutes or until soup is thoroughly heated.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	728.41 Kcal (3050 kJ)
Calories from fat	404.66 Kcal
		% Daily Value*
Total Fat	44.96g	69%
Cholesterol	2.45mg	1%
Sodium	326.98mg	14%
Potassium	1037.57mg	22%
Total Carbs	75.1g	25%
Sugars	3.2g	13%
Dietary Fiber	0.92g	4%
Protein	11.88g	24%
Vitamin C	5.1mg	9%
Iron	1.8mg	10%
Calcium	136.1mg	14%

Amount Per 100 g
Calories	197.51 Kcal (827 kJ)
Calories from fat	109.73 Kcal
		% Daily Value*
Total Fat	12.19g	69%
Cholesterol	0.66mg	1%
Sodium	88.66mg	14%
Potassium	281.34mg	22%
Total Carbs	20.36g	25%
Sugars	0.87g	13%
Dietary Fiber	0.25g	4%
Protein	3.22g	24%
Vitamin C	1.4mg	9%
Iron	0.5mg	10%
Calcium	36.9mg	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.

Tastes

salty
savory
bitter
sweet

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