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Butternut Squash Soup With Coconut Milk and Curry Recipe

Butternut Squash Soup With Coconut Milk and Curry Recipe

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Butternut Squash Soup With Coconut Milk and Curry

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Ingredients:

Serving

1 small onion, diced (1/2 cup)
1 clove garlic, minced
olive oil
1 1/2 cups water or 1 1/2 cups vegetable broth
2 cups butternut squash , baked until soft and scooped out of the skin
1 tsp curry powder
1/2 tsp powdered ginger
1 dash cinnamon
1/2 cup coconut milk (or more to taste)
salt and pepper

Directions:

In a medium sized pot over medium heat, add a glug of olive oil.
Add the onions and garlic andcook, stirring every so often until they are translucent.
Pour in the water or broth and bring to a gentle simmer. Add the squash and stir, mashing the squash a bit to combine it with the broth.
Let simmer for about 10 minutes. Remove from heat, add spices and puree until smooth.
Return to the pot and add coconut milk, stirring to combine. Bring the soup back to a simmer for a few minutes. Add salt and pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	110.6 Kcal (463 kJ)
Calories from fat	65.53 Kcal
		% Daily Value*
Total Fat	7.28g	11%
Sodium	10.2mg	0%
Potassium	362.88mg	8%
Total Carbs	12.41g	4%
Sugars	3.03g	12%
Dietary Fiber	2.57g	10%
Protein	1.59g	3%
Vitamin C	17.1mg	29%
Vitamin A	0.7mg	23%
Iron	1.5mg	8%
Calcium	55.7mg	6%

Amount Per 100 g
Calories	53.19 Kcal (223 kJ)
Calories from fat	31.51 Kcal
		% Daily Value*
Total Fat	3.5g	11%
Sodium	4.91mg	0%
Potassium	174.51mg	8%
Total Carbs	5.97g	4%
Sugars	1.46g	12%
Dietary Fiber	1.24g	10%
Protein	0.77g	3%
Vitamin C	8.2mg	29%
Vitamin A	0.3mg	23%
Iron	0.7mg	8%
Calcium	26.8mg	6%

* 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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