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 |
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!