Try this Curried Butternut Squash recipe, or contribute your own.
Suggest a better description1. melt butter in a large heavy pit over low hears. Add the onions and curry powder and cook, covered, until the onions are tender, about 25 mins
2. Mean while, peel the squash (a regular vegetable peeler works best). Cut in half horizontally, scrape out the seeds, and chop the flesh.
3. When the onions are tender, pour in the stock, add the squash and chopped apples, and bring to a boil. Reduce the heads and simmer, partially covered, until the squash and apples and very tender, about 25 minutes
4. Pour the soup through a strainer, reserving the liquid, and transfer the solids to a food processor, or use a food mill fitted with a medium disc. Add 1 cup of cooking stock and process until smooth
5. Return the pureed soup to the pot and add the apple juice and about 2 cups more stock, until the soup is of the desired consistency.
6. Season with salt and pepper, simmer briefly to heat through and serve immediately. Garnished with apples.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (958g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 477 | ||
Calories from Fat: 102 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 27.6mg | 8 % | |
Sodium 382.1mg | 13 % | |
Potassium 2311.5mg | 61 % | |
Total Carbohydrate 91.8g | 27 % | |
Dietary Fiber 13.6g | 55 % | |
Sugars, other 78.2g | ||
Protein 12.2g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 477
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