Recipe: Nutrition
Egg-free
Heart-Healthy
High-Fiber
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Fat
Low-Sodium
Low-Sugar
Nut-free
Vegetarian / Meatless
Weight Management
Wheat-Free / Gluten-Free
Directions
Prep Time
10 minutes
Cook Time
30 minutes
Ready in
40 minutes
- In a large stockpot heat butter over medium heat. Add onion; cook until soft, about 3 minutes. Stir in squash and apple. Add broth, curry powder, salt and pepper; bring to boiling.
- Reduce heat; cover and simmer 25 minutes or until squash is soft and tender, stirring occasionally. Remove from heat and let cool 5 minutes.
- Place cooled squash mixture in a blender (in batches, if needed); blend to a smooth puree.
- Return pureed squash mixture to pot. Stir in cream; heat through. Sprinkle with toasted coconut, if desired, and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 102, Calories Fat 28, Total Fat 3g, Saturated Fat 1g, Cholesterol 8mg, Sodium 391mg, Carbohydrate 18g, Protein 3g
Serving Size | 1 |
Calories | 102 |
Calories Fat | 28 |
Calories (fat) extra | 27 |
Total Fat | 3g |
Total Fat (extra) | 5 |
Saturated Fat | 1g |
Saturated Fat (extra) | 9 |
Cholesterol | 8mg |
Cholesterol (extra) | 3 |
Sodium | 391mg |
Sodium (extra) | 16 |
Carbohydrate | 18g |
Carbohydrate (extra) | 6 |
Fiber | 4g |
Fiber (extra) | 19 |
Sugars | 0g |
Protein | 3g |
Vitamin C | 26mg |
Vitamin C (extra) | 44 |
Iron | 1mg |
Iron (extra) | 6 |