Directions:
- Melt 1 tablespoon ghee over medium-high heat in a large, deep sauté pan.
- Add squash, carrot, and onion. Sauté for 7-8 minutes or until all ingredients turn golden.
- Reduce heat to low and add garlic. Continue cooking until vegetables are a rich caramel color, about 10 minutes. Remove from heat.
- In a separate soup pot, add 1 tablespoon of ghee, the ginger, cinnamon, cloves, cumin, and turmeric. Sauté until fragrant.
- Add broth and vegetables to the soup pot. Bring to a low boil over medium heat. Reduce heat to low and simmer partially covered, for 10 minutes, until squash is tender.
- Puree soup in a blender until smooth.
- Return soup to pot, adding coconut milk. Salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.33 Kcal (1580 kJ) | ||
| Calories from fat | 230.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.59g | 39% | |
|---|---|---|---|
| Cholesterol | 20.79mg | 7% | |
| Sodium | 988.44mg | 41% | |
| Potassium | 768.41mg | 16% | |
| Total Carbs | 36.6g | 12% | |
| Sugars | 9.55g | 38% | |
| Dietary Fiber | 6.08g | 24% | |
| Protein | 6.22g | 12% | |
| Vitamin C | 18.3mg | 30% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 3.9mg | 22% | |
| Calcium | 87.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 103.69 Kcal (434 kJ) | ||
| Calories from fat | 63.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 39% | |
|---|---|---|---|
| Cholesterol | 5.71mg | 7% | |
| Sodium | 271.62mg | 41% | |
| Potassium | 211.16mg | 16% | |
| Total Carbs | 10.06g | 12% | |
| Sugars | 2.62g | 38% | |
| Dietary Fiber | 1.67g | 24% | |
| Protein | 1.71g | 12% | |
| Vitamin C | 5mg | 30% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 1.1mg | 22% | |
| Calcium | 24mg | 9% | |
* 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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