Curry Ginger Butternut Squash Soup


Food.com
50 mins (prep 15, cooking 35)
14 ingredients
8 servings
adapted from cooking light, this is a spicy sweet soup that is perfect for autumn.

Categories:  <-60-mins , seasonal , north-american , low-sat.-fat , soups-&-stews , low-carb , low-in... , low-sodium , time-to-make , low-protein , low-fat , low-cholesterol , low-calorie , fall , healthy , squash , vegetable , healthy-2 ,
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Ingredients

Nutrition

Serving Size (243.07 g)
Servings 8
Amount per Serving
Calories 121.68 Calories from Fat 31.59
% Daily Value *
Total Fat 3.51g 43.23%
Saturated Fat 0.74g 29.65%
Trans Fat 0.0g %
Cholesterol 5.4mg 14.4%
Sodium 281.91mg 93.97%
Total Carbohydrate 8.99g 23.97%
Dietary Fiber 0.74 g 23.65%
Sugars 3.4 g %
Protein 4.96g 79.35%
Vitamin A 138.29IU% Vitamin C 1.28mg%
Calcium 21.33mg% Iron 0.56mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
chopped ginger, cloves garlic, cubed butternut squash, orange juice concentrate, hot chili sauce, plain yogurt, chopped parsley
 

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