Curried Squash and Apple Soup

Gluten Free
Dairy Free
Health score
36%
Curried Squash and Apple Soup
45 min.
8
92kcal

Suggestions


Welcome to a delightful culinary adventure with our Curried Squash and Apple Soup—a heartwarming dish that perfectly blends the sweetness of apples with the earthy richness of butternut squash. Ideal as a starter, snack, or antipasti, this gluten-free and dairy-free recipe promises to tantalize your taste buds while keeping your health in check.

Imagine a velvety smooth soup, infused with aromatic spices like red curry powder and fresh ginger, creating a symphony of flavors that dance on your palate. This soup is not just nourishing; it’s a celebration of seasonal produce, making it a perfect choice for cozy gatherings or a simple family meal. With just 92 calories per serving, you can indulge without any guilt!

One of the best features of this recipe is its convenience. With a slow cooker, you can set it and forget it, allowing the ingredients to harmonize beautifully over several hours. Whether you're hosting a dinner party or enjoying a quiet evening at home, this soup will surely impress your guests and warm your heart.

So, gather your ingredients and embark on a culinary journey that marries comfort and health. This Curried Squash and Apple Soup is sure to become a favorite in your kitchen, offering both deliciousness and nutritional goodness in every spoonful.

Ingredients

  • cups apples diced peeled (2 medium)
  • 0.5 teaspoon pepper black freshly ground
  • pounds butternut squash cubed peeled
  • teaspoon curry powder red
  • 1.5 teaspoons ginger fresh grated peeled
  • teaspoons garlic minced
  • 0.5 teaspoon ground coriander 
  • cups beef broth fat-free
  • cups onion chopped ( 1 large)
  • 0.5 teaspoon salt 

Equipment

  • bowl
  • blender
  • slow cooker

Directions

  1. Combine all ingredients in an electric slow cooker. Cover and cook on low for 8 hours or until squash is tender.
  2. Place half of squash mixture in a blender, and process until smooth.
  3. Pour pureed mixture into a large bowl. Repeat the procedure with remaining squash mixture.

Nutrition Facts

Calories92kcal
Protein12.68%
Fat2.39%
Carbs84.93%

Properties

Glycemic Index
17.63
Glycemic Load
2.06
Inflammation Score
-10
Nutrition Score
12.430869558583%

Flavonoids

Cyanidin
0.49mg
Peonidin
0.01mg
Catechin
0.41mg
Epigallocatechin
0.08mg
Epicatechin
2.35mg
Epigallocatechin 3-gallate
0.06mg
Luteolin
0.05mg
Isorhamnetin
2mg
Kaempferol
0.31mg
Myricetin
0.02mg
Quercetin
9.39mg

Nutrients percent of daily need

Calories:91.82kcal
4.59%
Fat:0.27g
0.42%
Saturated Fat:0.06g
0.37%
Carbohydrates:21.91g
7.3%
Net Carbohydrates:18.03g
6.55%
Sugar:7.46g
8.29%
Cholesterol:0mg
0%
Sodium:317.16mg
13.79%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.27g
6.55%
Vitamin A:12075.11IU
241.5%
Vitamin C:28.52mg
34.57%
Potassium:682.7mg
19.51%
Manganese:0.33mg
16.72%
Fiber:3.89g
15.55%
Vitamin B6:0.25mg
12.43%
Vitamin E:1.75mg
11.7%
Magnesium:45.73mg
11.43%
Folate:39.63µg
9.91%
Vitamin B1:0.14mg
9.32%
Vitamin B3:1.46mg
7.28%
Calcium:69.65mg
6.96%
Iron:1.04mg
5.77%
Copper:0.11mg
5.69%
Phosphorus:55.32mg
5.53%
Vitamin B5:0.53mg
5.29%
Vitamin B2:0.04mg
2.58%
Vitamin K:2.56µg
2.44%
Zinc:0.28mg
1.86%
Selenium:0.96µg
1.37%
Source:My Recipes