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Winter Squash in Coconut Milk (Fusion Soup) Recipe

Winter Squash in Coconut Milk (Fusion Soup) Recipe

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Winter Squash in Coconut Milk (Fusion Soup)

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Ingredients:

Serving

1 1/2 lbs winter squash , like butternut, peeled, seeded and cut into big chunks (or sweet potatoes)
2 tbsp butter (optional)
2 (3 cup) cans coconut milk
1/2 cup brown sugar (or to taste)
1 pinch salt
1/2 tsp vanilla extract

Directions:

In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil.
Cook, stirring, until squash is very tender, 15 to 20 minutes.
Cool to room temperature or refrigerate.
Just before serving, stir in vanilla.
Purée mixture in a blender or leave it chunky; serve cold or at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	500.94 Kcal (2097 kJ)
Calories from fat	310.96 Kcal
		% Daily Value*
Total Fat	34.55g	53%
Cholesterol	15.27mg	5%
Sodium	55.85mg	2%
Potassium	944.78mg	20%
Total Carbs	51.22g	17%
Sugars	30.34g	121%
Dietary Fiber	5.8g	23%
Protein	4.17g	8%
Vitamin C	22.3mg	37%
Vitamin A	0.1mg	2%
Iron	4.4mg	24%
Calcium	99.9mg	10%

Amount Per 100 g
Calories	154.02 Kcal (645 kJ)
Calories from fat	95.61 Kcal
		% Daily Value*
Total Fat	10.62g	53%
Cholesterol	4.69mg	5%
Sodium	17.17mg	2%
Potassium	290.48mg	20%
Total Carbs	15.75g	17%
Sugars	9.33g	121%
Dietary Fiber	1.78g	23%
Protein	1.28g	8%
Vitamin C	6.9mg	37%
Iron	1.3mg	24%
Calcium	30.7mg	10%

* 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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Recipe Tags

Weightwatchers Points

12.1

Points
14

PointsPlus

Good Points

saturated fat free,
very low sodium,
low cholesterol

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