Directions:
- In a large pot, combine the squash, pumpkin, apple, onion and stock.
- Bring to a boil, then simmer until the pumpkin and squash are soft, about 20 minutes.
- Transfer the mix into a food processor and blend until smooth. I did this in several batches.
- Pour the processed soup into another pot or crock pot to reheat.
- Simmer and add the cream, curry powder, salt and sugar. Stir until all the ingredients are combined.
- Serve hot or the soup can be refrigerated or frozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 645.33 Kcal (2702 kJ) | ||
| Calories from fat | 74.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.25g | 13% | |
|---|---|---|---|
| Cholesterol | 29.8mg | 10% | |
| Sodium | 13282.72mg | 553% | |
| Potassium | 764.69mg | 16% | |
| Total Carbs | 127.39g | 42% | |
| Sugars | 9.53g | 38% | |
| Dietary Fiber | 17.74g | 71% | |
| Protein | 5.84g | 12% | |
| Vitamin C | 31mg | 52% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 2.8mg | 16% | |
| Calcium | 137.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 123.46 Kcal (517 kJ) | ||
| Calories from fat | 14.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.58g | 13% | |
|---|---|---|---|
| Cholesterol | 5.7mg | 10% | |
| Sodium | 2541.17mg | 553% | |
| Potassium | 146.3mg | 16% | |
| Total Carbs | 24.37g | 42% | |
| Sugars | 1.82g | 38% | |
| Dietary Fiber | 3.39g | 71% | |
| Protein | 1.12g | 12% | |
| Vitamin C | 5.9mg | 52% | |
| Vitamin A | 0.2mg | 31% | |
| Iron | 0.5mg | 16% | |
| Calcium | 26.3mg | 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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