Ingredients For Butternut Squash Soup With Coconut And Ginger Recipe
2 Large butternut squash halved lengthwise, peeled and seeded
4 tablespoon Unsalted butter
Salt and freshly ground pepper
1 tablespoon Extra virgin olive oil
1 Medium Onion, Finely Chopped
1 part Leek, white and tender green only, thinly sliced
1 Shallot, Finely Chopped
2 tablespoon Minced Fresh Ginger
1 teaspoon Curry powder
0.5 cup Dry white wine
6 cup Water
1 cup Unsweetened coconut milk
1 sprig Thyme
Nutrition value
154
calories per serving
13 g Fat2 g Protein5 g Carbs5 g FiberOther
Current Totals
13 g Fat
2 g Protein
5 g Carbs
5 g Fiber
MacroNutrients
Carbs
5 g
Protein
2 g
Fiber
5 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
17 mg
Iron
1 mg
Vitamin A
178 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
23 mcg
Vitamin B12
0 mcg
Vitamin C
8 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
32 mg
Manganese
0 mg
Phosphorus
33 mg
Selenium
2 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
