This is a deliciously creamy soup full of nice flavor. Great for a chilly Fall day! I cooked and cooled the squash the night before in order to save time, and an immersion blender would have been helpful.
1. In a medium-sized soup pot, saute onion in butter
2. Add garlic and stir
3. Add squash and stir
4. Pour in chicken stock and mix well
5. Simmer for 20 minutes
6. Pour in coconut milk and stir well
7. In batches, blend until smooth in Cuisinart or blender. (You can also use an immersion blender.)
8. Season with salt and black pepper to taste
Instruction for Baking Squash:
Pierce the squash skin all over with a fork, place in a glass baking dish with a couple inches of water, and bake at 400* for approximately 45 minutes, or until inside is tender. The water will catch any syrupy drippings from the squash. When done, scoop out the fleshy inside, and discard seeds and skin.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (546g)|
|Recipe Makes: 10|
|Calories from Fat: 164 (48%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 8.8mg||3 %|
|Sodium 318.6mg||11 %|
|Potassium 1322.8mg||35 %|
|Total Carbohydrate 41.8g||12 %|
|Dietary Fiber 5.6g||23 %|
|Sugars, other 36.2g|
|Protein 9.1g||13 %|
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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: 341
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