Try this Moosewood Thai Butternut soup recipe, or contribute your own.
Suggest a better descriptionHeat oil in a stock pot over medium low. Add onions, garlic and salt and cook until the onions have softened. About 10 minutes. Stir in ginger and curry paste and cook for a minute or two more. Add squash and water and bring to a boil. Reduce heat an dsimmer until teh squash is tender, 15-20 minutes. While hte squah is cooking zest and juice hte lime. Add a teaspoon of te zest and 1 tbsp of juice to the pot. When the squash is tender, stir in the cocoanut milk. Transfer the soup to a blender and uree. Return the soup to the pot and reheat. Taste and adjust the flavor with spoonful of sugar if desired, as well as curry paste and lime. Stir in the spinach and clantro and heat until just wilted
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 12 | ||
Calories from Fat: 1 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.6mg | 0 % | |
Potassium 90.2mg | 2 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2g | ||
Protein 0.6g | 1 % | |
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: 12
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