Ingredients:
- 1 butternut squash (peeled and cubed into 1-inch pieces)
- 3 bartlett pears (with peel, cored, cubed into 1-inch pieces)
Directions:
- Heat oil in saucepan over medium low heat. Add leek and onion. Cook 10 minutes, stirring often, until tender.
- Add squash and pears. Saute 5 minutes. Add vegetable broth and bring to a boil. Reduce heat to low, add salt, and simmer 20 minutes, or until squash is tender.
- Remove from heat, stir in coconut milk. Puree soup in batches in a blender or food processor until smooth. Return to saucepan and stir in thyme. Reheat over medium heat 2-3 minutes. Garnish with sumpkin seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 453.22 Kcal (1898 kJ) | ||
| Calories from fat | 262.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.15g | 45% | |
|---|---|---|---|
| Cholesterol | 3.7mg | 1% | |
| Sodium | 1462.3mg | 61% | |
| Potassium | 729.93mg | 16% | |
| Total Carbs | 46.38g | 15% | |
| Sugars | 16.1g | 64% | |
| Dietary Fiber | 7.26g | 29% | |
| Protein | 6.64g | 13% | |
| Vitamin C | 16.9mg | 28% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4mg | 22% | |
| Calcium | 74.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 106.07 Kcal (444 kJ) | ||
| Calories from fat | 61.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 45% | |
|---|---|---|---|
| Cholesterol | 0.87mg | 1% | |
| Sodium | 342.23mg | 61% | |
| Potassium | 170.83mg | 16% | |
| Total Carbs | 10.85g | 15% | |
| Sugars | 3.77g | 64% | |
| Dietary Fiber | 1.7g | 29% | |
| Protein | 1.55g | 13% | |
| Vitamin C | 4mg | 28% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.9mg | 22% | |
| Calcium | 17.4mg | 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.
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