Try this Roasted Butternut Squash Soup recipe, or contribute your own.
Suggest a better descriptionCut squash in half and roast in oven for about 1 hour and 30 min. Set aside to cool. Meanwhile, saute the onion and garlic. Add the broth, curry, salt and pepper and bring to a boil. Then add the coconut milk and heat (do not boil). Other ingredients you can add are grated ginger, the juice of an orange and a lime and cilantro. I like to put roasted pumpkin seeds on top when serving.
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 222 | ||
Calories from Fat: 126 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 12.3g | 61 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.9mg | 1 % | |
Potassium 855.5mg | 23 % | |
Total Carbohydrate 26.3g | 8 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 22.1g | ||
Protein 3.5g | 5 % | |
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: 222
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