Curry Butternut Squash Soup Recipe
Ingredients
- 1 butternut squash
- 1 onion, chopped
- 1 teaspoon butter or possibly oil
- 2 c. chicken broth
- 4 c. water
- 1 teaspoon curry pwdr
- Salt and pepper
Directions
- Cut squash into chunks. In water, boil butternut squash and onion about 25 min. Put through blender and puree. Put back on stove and add in rest of ingredients. Simmer till heated through.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1526g | |
| Calories 113 | |
| Calories from Fat 41 | 36% |
| Total Fat 4.68g | 6% |
| Saturated Fat 2.66g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 818mg | 34% |
| Potassium 555mg | 16% |
| Total Carbs 12.31g | 3% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.26g | 3% |
| Protein 6.11g | 10% |
