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Roasted Squash Soup With Curry, Lentils And Fall Salad
TODAY20Ingredients
75Minutes
460Calories
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Ingredients
US|METRIC
5 SERVINGS
- 4 cups squash (assorted, acorn, butternut, blue hubbard)
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion (large, sliced thin)
- 2 cloves garlic (crushed)
- 6 cups vegetable stock
- 1/4 cup curry
- 4 cups squash (assorted, acorn, butternut, blue hubbard)
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion (large, sliced thin)
- 2 cloves garlic (crushed)
- 6 cups vegetable stock
- 1/4 cup curry
- 1 red apple (thinly sliced with mandolin)
- green lentils (1/2 cup pre- cooked)
- 1 tsp. fresh ginger (finely chopped)
- 1 green onion (thinly sliced)
- 1 pinch nutmeg (freshly grated)
- 1/4 cup pumpkin seeds (toasted)
- 1/2 cup crumbled goat cheese
- 2 tsp. pumpkin seed oil
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat10g50% |
| Trans Fat0g |
| Cholesterol25mg8% |
| Sodium2340mg98% |
| Potassium420mg12% |
| Protein11g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber6g24% |
| Sugars12g |
| Vitamin A35% |
| Vitamin C15% |
| Calcium30% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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