Winter Squash Soup Recipe

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Winter Squash Soup
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  1. Melt butter in large saucepan. Saute onions & garlic until soft. Stir in curry. Peel squash, discard seeds and chop coarsely. Add squash, apples, chicken broth and thyme to pan. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until squash is tender.
  2. Puree in blender, in batches, until very smooth. Return to saucepan and stir in cream, season salt and pepper. Reheat just to boiling.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 232.5 Kcal (973 kJ)
Calories from fat 67.19 Kcal
% Daily Value*
Total Fat 7.47g 11%
Cholesterol 15.27mg 5%
Sodium 466.22mg 19%
Potassium 1077.09mg 23%
Total Carbs 42.28g 14%
Sugars 15.01g 60%
Dietary Fiber 6.35g 25%
Protein 3.17g 6%
Vitamin C 61.3mg 102%
Vitamin A 2.3mg 78%
Iron 2.9mg 16%
Calcium 133.9mg 13%
Amount Per 100 g
Calories 49.02 Kcal (205 kJ)
Calories from fat 14.17 Kcal
% Daily Value*
Total Fat 1.57g 11%
Cholesterol 3.22mg 5%
Sodium 98.31mg 19%
Potassium 227.11mg 23%
Total Carbs 8.91g 14%
Sugars 3.16g 60%
Dietary Fiber 1.34g 25%
Protein 0.67g 6%
Vitamin C 12.9mg 102%
Vitamin A 0.5mg 78%
Iron 0.6mg 16%
Calcium 28.2mg 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.5
  • 6

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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