Curry Butternut Squash Soup Recipe

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Ingredients

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Nutrition

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Ingredients:

Serving

1 butternut squash ( other types may work too)
2 (14 oz) cans chicken stock
1 (14 oz) can coconut milk
2 tbsp red curry paste (i used thai kitchen brand)
3 garlic cloves

Directions:

Preheat oven to 450.
Slice the squash in half and scoop out seeds and strings. Place face up in 1/4 inches of water in 9 x 13 pan. Place unpeeled garlic cloves inside center of squash. Drizzle with olive oil if desired. Cover with tin foil. Roast the squash in the oven for 30-45 minutes until soft enough to scoop.
Remove squash and let cool.
Scoop out all squash into food processor along with garlic. The garlic will easily come apart from peel.
Add one can of chicken stock and process until smooth.
Put on stove and add other can of stock, plus coconut milk and curry. You may need to whisk the curry to unclump it.
Add veggies, tofu, rice noodles if desired, but it is great all by iteself. Serve with crusty bread!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	58.73 Kcal (246 kJ)
Calories from fat	39.61 Kcal
		% Daily Value*
Total Fat	4.4g	7%
Cholesterol	0.28mg	0%
Sodium	50.63mg	2%
Potassium	110.5mg	2%
Total Carbs	4.99g	2%
Sugars	0.81g	3%
Dietary Fiber	0.94g	4%
Protein	0.7g	1%
Vitamin C	7.1mg	12%
Vitamin A	0.3mg	9%
Iron	0.9mg	5%
Calcium	15mg	1%

Amount Per 100 g
Calories	133.64 Kcal (560 kJ)
Calories from fat	90.14 Kcal
		% Daily Value*
Total Fat	10.02g	7%
Cholesterol	0.65mg	0%
Sodium	115.23mg	2%
Potassium	251.46mg	2%
Total Carbs	11.36g	2%
Sugars	1.85g	3%
Dietary Fiber	2.13g	4%
Protein	1.6g	1%
Vitamin C	16.1mg	12%
Vitamin A	0.6mg	9%
Iron	2mg	5%
Calcium	34mg	1%

* 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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