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Name: Butternut Squash Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: African
Ingredients: 3 pounds Butternut squash (1 large); 1 large Onion; 1 small Pumpkin Or other squash; 13 ounces Coconut milk; 2 tablespoons Butter; 2 teaspoons Cayenne; 3 teaspoons Black pepper; 2 tablespoons Ginger; 2 tablespoons Tumeric; 2 teaspoons Coriander; 6 cloves Clove; 3 Teaspoons Salt

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INGREDIENTS

3 pounds Butternut squash ; (1 large)
1 large Onion
1 small Pumpkin ; Or other squash
13 ounces Coconut milk
2 tablespoons Butter
2 teaspoons Cayenne
3 teaspoons Black pepper
2 tablespoons Ginger
2 tablespoons Tumeric
2 teaspoons Coriander
6 cloves Clove
3 Teaspoons Salt

INSTRUCTIONS

1. Preheat 400

2. cut pumpkin, butternut and onion in half, coat in olive oil

3. Bake for 40min, let cool

4. In food processor, add can of milk and spices except cloves

5. In pot, add cloves and add butter, let start to melt

6. Once cooled, skin and add pumpkin and onion to processor and purée

7. Turn stove onto medium heat until butter starts boiling, then turn to low

8. Skin then Add butternut squash to purée

9. Add to pot, season to taste

NOTES

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Nutrition

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Serving Size: 1 Serving (3460g)
Recipe Makes: 1 Servings

Calories: 2240
Calories from Fat: 1051 (47%)

Amt Per Serving		% DV

	Total Fat 116.8g	156 %
	Saturated Fat 88.4g	442 %
	Monounsaturated Fat 11.1g
	Polyunsanturated Fat 7g
Cholesterol 61mg		19 %
Sodium 377.4mg		13 %
Potassium 12174.9mg		320 %
Total Carbohydrate 326.9g		96 %
	Dietary Fiber 58.4g	234 %
	Sugars, other 268.5g
Protein 44.6g		64 %
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.

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Calories per serving: 2240

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