May omit the grated orange rind - orange flavor is fairly strong enough, using just the juice.
Cut squash in half and remove seeds. Peel apples and cut into wedges. Peel and cut onions into 1" pieces. Place squash halves, apples, and onions on a lightly greased foil-lined baking sheet, cut sides down. Bake at 400? for 45 minutes or until squash is tender. Remove from oven & cool.
Scoop out squash pulp & combine with roasted apples & onions, broth, orange juice & rind, curry powder, salt, and pepper in a Dutch oven. Bring to a boil; reduce heat to medium-low and simmer, stirring often, for 5 minutes. Remove from heat and cool.
Process squash mixture in a food processor, about a cup at a time, until smooth. Return puree to Dutch oven and chill for 8 hours (if desired).
Heat soup over low heat and slowly add whipping cream and milk, stirring constantly until well heated and smooth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 97 | ||
Calories from Fat: 23 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 8.5mg | 3 % | |
Sodium 563.3mg | 19 % | |
Potassium 489.5mg | 13 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 18.4g | ||
Protein 2.1g | 3 % | |
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: 97
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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