Directions:
- Heat a large heavy saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; sauté 3 minutes or until softened, stirring occasionally. Add garlic and ginger; sauté 1 minute. Add 2 cups water, coconut milk, salt, red pepper, and squash; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until squash is tender, stirring occasionally.
- Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Stir in juice. Garnish with additional pepper and cilantro leaves, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 450.85 Kcal (1888 kJ) | ||
| Calories from fat | 340.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.87g | 58% | |
|---|---|---|---|
| Sodium | 2364.06mg | 99% | |
| Potassium | 793.91mg | 17% | |
| Total Carbs | 28.92g | 10% | |
| Sugars | 8.07g | 32% | |
| Dietary Fiber | 3.84g | 15% | |
| Protein | 5.86g | 12% | |
| Vitamin C | 27.9mg | 47% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 5mg | 28% | |
| Calcium | 144.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 58.23 Kcal (244 kJ) | ||
| Calories from fat | 44.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.89g | 58% | |
|---|---|---|---|
| Sodium | 305.35mg | 99% | |
| Potassium | 102.54mg | 17% | |
| Total Carbs | 3.73g | 10% | |
| Sugars | 1.04g | 32% | |
| Dietary Fiber | 0.5g | 15% | |
| Protein | 0.76g | 12% | |
| Vitamin C | 3.6mg | 47% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.6mg | 28% | |
| Calcium | 18.6mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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