Preheat the oven to 375 degrees and place the oven racks in the middle.
Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.
When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like it spicy).
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|Serving Size: 1 Serving (1302g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1080 (75%)|
|Amt Per Serving||% DV|
|Total Fat 120g||160 %|
|Saturated Fat 97.1g||486 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 91.5mg||28 %|
|Sodium 374.3mg||13 %|
|Potassium 3874.5mg||102 %|
|Total Carbohydrate 101g||30 %|
|Dietary Fiber 12.9g||52 %|
|Sugars, other 88.1g|
|Protein 15.3g||22 %|
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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: 1432
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