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Among all squash types, the «butternut», with its creamy orange flesh, has the highest carotene content.
1/2 | butternut squash | 500 g | |
2 cloves | garlic, unpeeled | ||
1 tbsp | butter, unsalted | 14 g | |
1/2 | onions, finely chopped | 100 g | |
1/2 tbsp | gingerroot, grated | 7 g | |
1 tsp | curry powder | 3 g | |
3 cups | chicken broth | 750 mL |
A blender or food processor will be very useful to purée the soup.
per 1 serving (300 g)
Amount % Daily Value |
Calories 90 |
Fat 2 g 4 % |
Saturated
1.3 g
7 % |
Cholesterol 10 mg |
Sodium 500 mg 21 % |
Carbohydrate 17 g 6 % |
Fibre 3 g 10 % |
Sugars 3 g |
Net Carbs 14 g |
Protein 2 g |
Vitamin A 134 % |
Vitamin C 33 % |
Calcium 6 % |
Iron 8 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | ½ |
Fats | ½ |
The cari plays a big part here, it will mostly taste that. The texture is very good. I removed the seeds and cook them at the same time as the squash in the oven.
My family loves this recipe, their are never left overs!
Delicious!
Delicious!
The cari plays a big part here, it will mostly taste that. The texture is very good. I removed the seeds and cook them at the same time as the squash in the oven.
My family loves this recipe, their are never left overs!