Directions:
- Preheat oven to 400 degrees
- Toss vegetables in a bit of olive, salt and pepper and spread on a baking sheet. Place foil wrapped garlic in corner. Roast oven for 25 - 30 minutes, until squash is tender. Flip around veggies once during roasting.
- Put all veggies in a pot. Add ginger. Remove garlic from foil and remove all cloves. Roughly chop and put in pot.
- Add chicken broth.
- Using a hand blender, puree vegetables until smooth.
- Add coconut milk and season with salt and pepper. Heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 52.52 Kcal (220 kJ) | ||
| Calories from fat | 0.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 883.84mg | 37% | |
| Potassium | 454.03mg | 10% | |
| Total Carbs | 10.06g | 3% | |
| Sugars | 3.34g | 13% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 0.99g | 2% | |
| Vitamin C | 27.8mg | 46% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 0.4mg | 2% | |
| Calcium | 48.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 15.95 Kcal (67 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 268.44mg | 37% | |
| Potassium | 137.9mg | 10% | |
| Total Carbs | 3.06g | 3% | |
| Sugars | 1.02g | 13% | |
| Dietary Fiber | 0.67g | 9% | |
| Protein | 0.3g | 2% | |
| Vitamin C | 8.4mg | 46% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.1mg | 2% | |
| Calcium | 14.8mg | 5% | |
* 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.
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