Curried Roasted Squash Soup

Vegetarian
Gluten Free
Health score
16%
Curried Roasted Squash Soup
75 min.
4
219kcal

Suggestions

Embark on a delightful culinary journey with this Curried Roasted Squash Soup, a scrumptious vegetarian and gluten-free recipe that promises to tantalize your taste buds. Perfect for those seeking a delectable yet healthy meal, this soup is versatile enough to serve as a heartwarming soup, an enticing antipasti, a flavorful starter, or a satisfying snack. With a preparation time of just 75 minutes, this dish is ideal for busy individuals who don't want to compromise on flavor.

This dish is not only delicious but also mindful of your dietary needs, with each serving containing approximately 219 calories. The star of the show, kabocha or butternut squash, blends seamlessly with the aromatic spices and ingredients to create a symphony of flavors that will leave you craving more. The inclusion of curry powder adds an exotic twist, making this soup a memorable addition to your menu.

Prepared with simple, high-quality ingredients such as butter, kabocha squash, vegetable broth, and plain yogurt, this recipe is a testament to the idea that great taste doesn't have to come at the expense of health. The use of a pot and a baking pan ensures that this recipe is accessible to home cooks of all levels. So, why not give this Curried Roasted Squash Soup a try and experience the joy of creating a delicious, nutritious meal that's easy to make and even easier to love?

Ingredients

  • tablespoons butter melted
  • 2.5 lbs butternut squash 
  • 0.3 tsp ground pepper 
  • cups chicken broth 
  • teaspoons curry powder 
  • large onion unpeeled cut in half
  • tbsp yogurt plain
  • teaspoon salt 

Equipment

  • bowl
  • oven
  • knife
  • pot
  • baking pan

Directions

  1. Preheat oven to 35
  2. Cut squash in half lengthwise with large heavy knife (use a hammer or flat mallet to help drive the blade through). Scoop out seeds.
  3. Mix butter and curry powder and brush over cut surfaces of squash and onion. Put squash and onion, cut sides down, on a rimmed baking pan.
  4. Bake until soft when pressed, about 1 hour.
  5. Scoop flesh out of squash and remove skin from onion. Chop onion. Pure squash and onion, in batches and holding lid down with a towel, with 3 cups broth and any juices from baking pan.
  6. Pour into a large pot and thin with more broth if you like.
  7. Add salt and cayenne, and cook, stirring, over medium-high heat until hot.
  8. Divide among serving bowls and top each bowl with about 1 tbsp. yogurt.

Nutrition Facts

Calories219kcal
Protein8.72%
Fat26.72%
Carbs64.56%

Properties

Glycemic Index
33.25
Glycemic Load
0.98
Inflammation Score
-10
Nutrition Score
22.569565270258%

Flavonoids

Luteolin
0.01mg
Isorhamnetin
1.88mg
Kaempferol
0.24mg
Myricetin
0.01mg
Quercetin
7.61mg

Nutrients percent of daily need

Calories:219.15kcal
10.96%
Fat:7.18g
11.04%
Saturated Fat:4.14g
25.88%
Carbohydrates:39g
13%
Net Carbohydrates:32.33g
11.76%
Sugar:9.56g
10.62%
Cholesterol:21.17mg
7.06%
Sodium:1302.86mg
56.65%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.27g
10.54%
Vitamin A:30391.22IU
607.82%
Vitamin C:62.61mg
75.89%
Manganese:0.75mg
37.48%
Potassium:1134.87mg
32.42%
Vitamin E:4.59mg
30.59%
Magnesium:107.17mg
26.79%
Fiber:6.67g
26.68%
Vitamin B6:0.5mg
25.12%
Vitamin B1:0.35mg
23.12%
Folate:86.94µg
21.73%
Vitamin B3:3.89mg
19.47%
Calcium:182.94mg
18.29%
Iron:2.51mg
13.93%
Phosphorus:135.98mg
13.6%
Vitamin B5:1.28mg
12.81%
Copper:0.26mg
12.8%
Vitamin B2:0.21mg
12.08%
Zinc:0.78mg
5.21%
Vitamin K:4.89µg
4.65%
Selenium:3µg
4.29%
Vitamin B12:0.12µg
2.02%
Source:My Recipes