Thai Style Butternut Squash Soup Recipe

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Ingredients:

Serving

1 butternut squash, peeled , deseeded and cut into chunks
1 red onion, chopped
1 tsp curry powder
1 (13 1/2 oz) can coconut milk
1 pint vegetable stock
1 tbsp olive oil
salt and pepper

Directions:

Heat the olive oil in a heavy based pan and cook the onion until soft.
Add the stock, butternut squash and curry powder to taste- as spicy as you like!
Bring to the boil and then cover and simmer until the squash is tender.
Once the squash is cooked, stir in the coconut milk.
Pour into a food process/liquidiser and blend until smooth.
Return to the pan and warm through.
Season to taste and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	498.1 Kcal (2085 kJ)
Calories from fat	47.44 Kcal
		% Daily Value*
Total Fat	5.27g	8%
Sodium	18593.04mg	775%
Potassium	189.71mg	4%
Total Carbs	91.89g	31%
Sugars	2.03g	8%
Dietary Fiber	1.56g	6%
Protein	0.83g	2%
Vitamin C	9.5mg	16%
Vitamin A	0.4mg	12%
Iron	0.6mg	4%
Calcium	26.6mg	3%

Amount Per 100 g
Calories	259.59 Kcal (1087 kJ)
Calories from fat	24.72 Kcal
		% Daily Value*
Total Fat	2.75g	8%
Sodium	9689.8mg	775%
Potassium	98.87mg	4%
Total Carbs	47.89g	31%
Sugars	1.06g	8%
Dietary Fiber	0.81g	6%
Protein	0.43g	2%
Vitamin C	5mg	16%
Vitamin A	0.2mg	12%
Iron	0.3mg	4%
Calcium	13.9mg	3%

* 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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