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.
|Serving Size: 1 Serving (3988g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5316 (64%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!