Butternut squash soup with a twist.
In a tall side skillet add olive oil, leeks, celery, fennel and over medium heat, saute under tender.
Add butternut squash and 1 cup water, continue over medium heat for 12-15 minutes, (longer if squash is not precooked). Stirring occasionally and adding additional water if too thick, keeping in mind coconut cream will also thin stock.
Add salt, pepper and nutmeg to taste.
When squash is tender, stir in coconut cream and remove from heat.
Add mixture to blender or food processor and blend until smooth, add water if needed.
Pour into serving bowls, and add cilantro and pinch of paprika as garnish.
Substitute most any type of squash instead of butternut.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (323g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 200 | ||
Calories from Fat: 101 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 8.9g | 45 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 27.8mg | 1 % | |
Potassium 854.2mg | 22 % | |
Total Carbohydrate 26.9g | 8 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 21.8g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 200
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