Butternut Squash and Coconut Soup Recipe

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Ingredients:

Serving

1 tbsp olive oil
1 garlic clove, finely chopped
4 shallots, finely chopped
5 cm fresh gingerroot, grated
900 g butternut squash, peeled and chopped
850 ml vegetable stock
1 tbsp fennel seed , roasted and ground
1 tbsp coriander seed , roasted and ground
85 g creamed coconut, crumbled
salt and pepper
4 tbsp fresh coriander (to garnish )

Directions:

Heat the olive oil in a large heavy-based pan. Add the garlic, ginger, shallots and cook until the shallots soften slightly.
Add the squash and the stock, bring to the boil and simmer until squash is soft.
Add the spices and coconut, stirring until the coconut melts.
Blend until smooth and creamy.
Return to the pan and heat through. Before serving garnish with coriander.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1130.54 Kcal (4733 kJ)
Calories from fat	168.32 Kcal
		% Daily Value*
Total Fat	18.7g	29%
Sodium	33428.56mg	1393%
Potassium	1400.28mg	30%
Total Carbs	204.79g	68%
Sugars	13.43g	54%
Dietary Fiber	9.1g	36%
Protein	7.44g	15%
Vitamin C	67.5mg	112%
Vitamin A	2.3mg	75%
Iron	5.2mg	29%
Calcium	204.2mg	20%

Amount Per 100 g
Calories	195.76 Kcal (820 kJ)
Calories from fat	29.15 Kcal
		% Daily Value*
Total Fat	3.24g	29%
Sodium	5788.5mg	1393%
Potassium	242.47mg	30%
Total Carbs	35.46g	68%
Sugars	2.33g	54%
Dietary Fiber	1.58g	36%
Protein	1.29g	15%
Vitamin C	11.7mg	112%
Vitamin A	0.4mg	75%
Iron	0.9mg	29%
Calcium	35.4mg	20%

* 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.

Tastes

salty
savory
bitter
sweet

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