Butternut Squash Coconut Curry Soup Recipe

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Butternut Squash Coconut Curry Soup
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Ingredients
12
Count
Nutrition
545
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Heat oil in saucepan; add onion and garlic. Sauté until lightly browned.
  2. Add stock, squash, and jalapeno; simmer until squash is tender, 10-15 minutes.
  3. Add coconut milk, lemon grass, lime leaves, fish sauce and sugar.
  4. Simmer (do not boil) for 10-12 minutes.
  5. Puree and strain through fine mesh strainer.
  6. Add lime juice and adjust to taste with sugar and more lime juice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 545.27 Kcal (2283 kJ)
Calories from fat 326.43 Kcal
% Daily Value*
Total Fat 36.27g 56%
Cholesterol 186.32mg 62%
Sodium 2973.2mg 124%
Potassium 723.93mg 15%
Total Carbs 13.8g 5%
Sugars 6.18g 25%
Dietary Fiber 2.4g 10%
Protein 40.22g 80%
Vitamin C 36.5mg 61%
Vitamin A 0.4mg 12%
Iron 3.3mg 18%
Calcium 73.3mg 7%
Amount Per 100 g
Calories 156.15 Kcal (654 kJ)
Calories from fat 93.48 Kcal
% Daily Value*
Total Fat 10.39g 56%
Cholesterol 53.36mg 62%
Sodium 851.41mg 124%
Potassium 207.31mg 15%
Total Carbs 3.95g 5%
Sugars 1.77g 25%
Dietary Fiber 0.69g 10%
Protein 11.52g 80%
Vitamin C 10.5mg 61%
Vitamin A 0.1mg 12%
Iron 0.9mg 18%
Calcium 21mg 7%

* 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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Recipe Tags

Weightwatchers Points

  • 13.4
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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