Curried Butternut Squash Soup Recipe

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Ingredients:

Serving

1 small butternut squash, peeled and dice 1/2-inch
1 medium onion, minced
2 garlic cloves, minced
1 tsp gingerroot, minced
1 large lime , juice and zest of
1 tbsp yellow curry powder
2 tsp thai red chili paste
4 cups low sodium vegetable broth
12 oz coconut milk
1/3 cup brown rice
1 tbsp peanut oil
salt

Directions:

To prepare the squash: After peeling, halve and scoop out the seeds, then dice into 1/2-inch cubes. You should have 3-4 cups.
Heat the oil in a soup pot, add onion, squash, garlic, ginger, lime zest, and curry powder. Cook over medium-high heat, stirring frequently, for 15 minutes.
Add the chili paste along with 1/2 cup water, stirring to mix.
Then add broth. bring to boil, then reduce heat to low, cover pot, and simmer for 10 minutes. Then add the rice and simmer another 10-15 minutes until rice is cooked.
Add coconut milk, then heat through. Salt to taste.
Just before serving, stir in the lime juice.
For extra kick, add more chili paste!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	386.95 Kcal (1620 kJ)
Calories from fat	215.7 Kcal
		% Daily Value*
Total Fat	23.97g	37%
Cholesterol	2.63mg	1%
Sodium	1051.67mg	44%
Potassium	686.66mg	15%
Total Carbs	42.4g	14%
Sugars	8.37g	33%
Dietary Fiber	5.69g	23%
Protein	7.03g	14%
Vitamin C	18.1mg	30%
Vitamin A	0.3mg	9%
Iron	4.4mg	24%
Calcium	73.4mg	7%

Amount Per 100 g
Calories	111.9 Kcal (469 kJ)
Calories from fat	62.38 Kcal
		% Daily Value*
Total Fat	6.93g	37%
Cholesterol	0.76mg	1%
Sodium	304.13mg	44%
Potassium	198.58mg	15%
Total Carbs	12.26g	14%
Sugars	2.42g	33%
Dietary Fiber	1.65g	23%
Protein	2.03g	14%
Vitamin C	5.2mg	30%
Vitamin A	0.1mg	9%
Iron	1.3mg	24%
Calcium	21.2mg	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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