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Name: Curry Squash Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: not set
Ingredients: 1 whole Butternut squash; 2 tablespoons Butter; 1 large Onion chopped; 1 tablespoon Curry powder; 1/4 cup unsweetened apple cider; 1.5 cups Chicken Stock; 1/2 Lemon juice from; Salt and pepper to taste; 1 tablespoon Fresh Coriander chopped and garnished

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INGREDIENTS

1 whole Butternut squash
2 tablespoons Butter
1 large Onion ; chopped
1 tablespoon Curry powder
1/4 cup unsweetened apple cider
1.5 cups Chicken Stock
1/2 Lemon ; juice from
Salt and pepper ; to taste
1 tablespoon Fresh Coriander ; chopped and garnished

Servings

INSTRUCTIONS

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

NOTES

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Nutrition

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Serving Size: 1 Serving (478g)
Recipe Makes: 4 Servings

Calories: 243
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 %
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.

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Calories per serving: 243

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