Ww Curried Butternut Squash Soup Recipe

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Ingredients:

Serving

3 lbs butternut squash, peeled and cubed
2 medium onions, peeled and quartered
29 oz chicken broth
1 1/2 tsp curry powder
1/4 tsp salt
1/4 tsp pepper
1/4 cup sour cream , fat free
1 medium scallion

Directions:

Preheat oven to 425 degrees. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (It's OK if some of the pieces get browned, this will add to the roasted flavor of the soup.).
Remove from oven and let the vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes; stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	209.17 Kcal (876 kJ)
Calories from fat	15.22 Kcal
		% Daily Value*
Total Fat	1.69g	3%
Cholesterol	5.03mg	2%
Sodium	924.64mg	39%
Potassium	1496.31mg	32%
Total Carbs	47.56g	16%
Sugars	9.1g	36%
Dietary Fiber	8.3g	33%
Protein	4.71g	9%
Vitamin C	90.6mg	151%
Vitamin A	3.4mg	113%
Iron	3.7mg	20%
Calcium	215.5mg	22%

Amount Per 100 g
Calories	33.73 Kcal (141 kJ)
Calories from fat	2.45 Kcal
		% Daily Value*
Total Fat	0.27g	3%
Cholesterol	0.81mg	2%
Sodium	149.12mg	39%
Potassium	241.32mg	32%
Total Carbs	7.67g	16%
Sugars	1.47g	36%
Dietary Fiber	1.34g	33%
Protein	0.76g	9%
Vitamin C	14.6mg	151%
Vitamin A	0.5mg	113%
Iron	0.6mg	20%
Calcium	34.8mg	22%

* 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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