thai squash soup
Saute shallots until softened. Add ginger and garlic and cook until fragrant, but not browned. Add the squash, broth, and salt and bring to a boil. Simmer, covered, until squash is cooked through, about 20 minutes. Remove from heat and add curry paste and coconut milk. Puree until smooth. Reheat gently, and add lime juice.
*frozen squash works well, and saves tons of time
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3988g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 8354 | ||
Calories from Fat: 5316 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 590.7g | 788 % | |
Saturated Fat 190.8g | 954 % | |
Monounsaturated Fat 231.2g | ||
Polyunsanturated Fat 119.4g | ||
Cholesterol 2760mg | 849 % | |
Sodium 2614.6mg | 90 % | |
Potassium 7807.5mg | 205 % | |
Total Carbohydrate 29.9g | 9 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 29.3g | ||
Protein 691.6g | 988 % | |
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: 8354
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