1. preheat oven to 400 degrees. Place the squash in a foil-lined baking dish and bake until it is tender about 45 minutes
2. Heat the butter or oil in a heavy saucepan. Add the onion and saute just until it begins to brown. Stir in the curry powder, cook about a minute more, add the apple cider, and remove from the heat.
3. When the squash is tender, peel off the skin, remove the seed and scoop the pulp into a food processor along with the curried onion mixture. Puree this mixture, then return the puree to the saucepan. Add the stock and lemon juice, bring to a simmer, stir, then season to taste with salt and pepper.
4. Serve the soup garnished with coriander
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (478g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 75 (31%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 20.7mg||6 %|
|Sodium 328.4mg||11 %|
|Potassium 1075mg||28 %|
|Total Carbohydrate 39.5g||12 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 33.6g|
|Protein 7.5g||11 %|
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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: 243
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