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curried squash soup


Submitted by rabhairt

Makes 10 servings

warm autumn soup

Ingredients
6 cups squash, sliced
1/2 onion, diced
1 clove garlic
2 large potatoes, diced
2 tsp curry powder
2 tbsp olive oil
Directions
  1. slice and dice all ingredients

  2. pour oil into large pot, add vegetables

  3. add curry powder, stir

  4. add water, allow to cook 30-60 minutes

  5. let cool

  6. blend until smooth.

Categories

Potatoes, Vegetables, Soup, Boil, Vegetarian, Kosher, Halal, Sugar-Free
Nutrition Facts
Serving Size 150.5g
Amount Per Serving
Calories
90
Calories from Fat
26
% Daily Value*
Total Fat
2.9g
4%
Saturated Fat
0.4g
2%
Cholesterol
0mg
0%
Sodium
12mg
0%
Total Carbohydrates
14.7g
5%
Dietary Fiber
2.7g
11%
Sugars
2.2g
Protein
2.1g
Vitamin A 3% • Vitamin C 44%
Calcium 2% • Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Legend



Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis
Nutrition Grade
96% confidence

A
   Good points
  • Low in saturated fat
  • No cholesterol
  • Very low in sodium
  • High in dietary fiber
  • High in potassium
  • High in vitamin B6
  • Very high in vitamin C
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