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||vegetable broth||750 mL|
- Preheat the oven to 190°C/375°F.
- Cut the squash in half lengthwise, remove the seeds and strings, and brush the halves with the oil. Add salt and pepper then place them on a baking sheet, cut side down. Put the unpeeled garlic cloves under the halves. Bake about 45-50 min until soft. Let the squash cool down then peel the skin and dice the pulp into 1,5 cm cubes. Peel the garlic and set aside with the squash.
- Heat the butter in a pot over medium heat. Chop the onion, add it to the pot and sauté 5 min, until translucent, with occasional stirring. Add the grated ginger and curry powder. Cook 1 min with stirring. Add the squash, garlic, and broth. Bring to a boil, lower the heat and simmer, uncovered, for 10 min. Let the soup cool down and purée it until smooth. If the soup is too thick, it may be thinned with additional broth.
- Ladle the soup into bowls and serve.
Nutrition Facts Table
per 1 serving (300g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ½||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Diet-related health claims :
- Artery-healthy, Heart-healthy
- Excellent source of :
- Vitamin A
- Good source of :
- Magnesium, Manganese, Potassium, Vitamin C, Vitamin E
- Source of :
- Calcium, Copper, Fibre, Folacin, Iron, Niacin, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin B6
- Low :
- Cholesterol, Fat, Saturated Fat, Sodium
- Free :
- Added Sugar, Trans Fat