Curried Butternut Squash Soup Recipe

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Ingredients:

Serving

1 medium butternut squash, quartered and de-seeded (about 30 oz)
1 medium yellow onion, peeled and quartered (about 10 oz)
2 tbsp canola oil
7 oz coconut milk
1 cup vegetable broth
1 tbsp curry powder
1/8 tsp white pepper, ground
1/4 tsp kosher salt

Directions:

In a 450-degree Fahrenheit (230-degrees Celsius) oven, roast the quartered and de-seeded butternut squash, along with the quartered onion, in the canola oil. Coat the vegetables liberally in the oil. This will take about 45 minutes.
Remove from the oven and allow to cool a bit until you can handle the squash with your hands.
Scoop the insides of the roasted squash into a pot and combine with the onion, coconut milk, vegetable broth, curry powder, salt, and white pepper.
Simmer, covered, over low heat for 30 minutes.
With an immersion (or stick ) blender, puree the soup into a smooth blend.
Serve, hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	176.93 Kcal (741 kJ)
Calories from fat	105.23 Kcal
		% Daily Value*
Total Fat	11.69g	18%
Cholesterol	0.31mg	0%
Sodium	234.65mg	10%
Potassium	518.67mg	11%
Total Carbs	19.21g	6%
Sugars	3.51g	14%
Dietary Fiber	3.47g	14%
Protein	2.42g	5%
Vitamin C	24mg	40%
Vitamin A	1.1mg	35%
Iron	2.1mg	12%
Calcium	66mg	7%

Amount Per 100 g
Calories	98.24 Kcal (411 kJ)
Calories from fat	58.43 Kcal
		% Daily Value*
Total Fat	6.49g	18%
Cholesterol	0.17mg	0%
Sodium	130.29mg	10%
Potassium	288mg	11%
Total Carbs	10.67g	6%
Sugars	1.95g	14%
Dietary Fiber	1.93g	14%
Protein	1.34g	5%
Vitamin C	13.4mg	40%
Vitamin A	0.6mg	35%
Iron	1.2mg	12%
Calcium	36.6mg	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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