Directions:
- 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.
- Puree in blender, in batches, until very smooth. Return to saucepan and stir in cream, season salt and pepper. Reheat just to boiling.
Nutrition Facts
| 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.
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