4 Serves
70 Mins
Melt the butter in a large saucepan over low heat.
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Vitamin E
2 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
44 µg / 400 µgCalcium
94 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
95 mg / 1,250 mgPotassium
490 mg / 4,700 mgSodium
1525 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
11 g / 20 gCholesterol
60 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Add the chopped onion and celery to the saucepan. Cover and cook over low heat for 10 minutes until the vegetables are soft.
Stir in the diced yellow squash, carrots, parsnips, thyme, and curry powder. Cover the saucepan and cook for 15 minutes until the vegetables are tender.
Pour in the chicken stock and dry white wine. Bring to a gentle simmer and cook for 25 minutes to allow the flavors to meld.
Transfer the soup to a food processor and blend until completely smooth.
Return the soup to the saucepan, stir in the heavy cream, and season with salt and black pepper to taste.
Ladle the soup into warmed bowls and garnish with toasted pumpkin seeds and caramelized shallots.
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