Butternut squash soup gets a makeover with this recipe featuring red curry paste, coconut milk, and fresh ginger--guaranteed to please on a chilly fall day.
Ingredients For Red Curry Coconut Squash Soup Recipe
1 Medium Butternut Squash
2 tablespoon Butter, or more as needed
1 tablespoon Coconut oil
0.5 Onion, chopped
2 Roasted red peppers, drained and sliced
2 tablespoon Red Curry Paste
1 tablespoon Freshly grated ginger
3 Cloves garlic, minced
1 can Coconut milk
Nutrition value
20
calories per serving
1 g Fat< 1 g Protein1 g Carbs2 g FiberOther
Current Totals
1 g Fat
< 1 g Protein
1 g Carbs
2 g Fiber
MacroNutrients
Carbs
1 g
Protein
1 g
Fiber
2 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
17 mg
Iron
1 mg
Vitamin A
102 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
10 mcg
Vitamin B12
0 mcg
Vitamin C
4 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
19 mg
Manganese
1 mg
Phosphorus
13 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
