Coconut milk, curry, cumin and other indian spices really compliment the flavor of the butternut squash in this savory soup. This may be my new favorite way to eat butternut squash.
Ingredients For Coconut Curry Butternut Squash Soup Recipe
1 teaspoon olive oil
0.5 teaspoon roasted cumin
1.5 teaspoon garam masala
2 teaspoon madras curry powder
0.5 medium onion, minced
2 cloves garlic, minced
16 ounce about 2 cups chopped peeled butternut squash
1 cup light coconut milk
3 cup fat free vegetable or chicken broth
As required salt and fresh pepper
chopped fresh cilantro, optional
Nutrition value
325
calories per serving
19 g Fat6 g Protein28 g Carbs6 g FiberOther
Current Totals
19 g Fat
6 g Protein
28 g Carbs
6 g Fiber
MacroNutrients
Carbs
28 g
Protein
6 g
Fiber
6 g
Fats
Fat
19 g
Vitamins & Minerals
Calcium
190 mg
Iron
1 mg
Vitamin A
132 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
21 mcg
Vitamin B12
0 mcg
Vitamin C
6 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
33 mg
Manganese
1 mg
Phosphorus
164 mg
Selenium
1 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
