A delicious way to use up seasonal butternut squash this thai inspired soup is brimming with flavor, it has a velvety creamy texture and it's super tasty when finished with crunchy peanuts and fresh cilantro.
0.75 inch 1 butternut squash, peeled, seeded and diced into cubes
1 tablespoon Brown sugar
Salt
1 cup Coconut milk, divided
1 tablespoon Fresh lime juice
0.5 cup Chopped honey roasted or unsalted peanuts, for serving
0.25 cup Chopped fresh cilantro, for serving
flakes Red pepper flakes, for serving
Nutrition value
384
calories per serving
22 g Fat31 g Protein14 g Carbs5 g FiberOther
Current Totals
22 g Fat
31 g Protein
14 g Carbs
5 g Fiber
MacroNutrients
Carbs
14 g
Protein
31 g
Fiber
5 g
Fats
Fat
22 g
Vitamins & Minerals
Calcium
186 mg
Iron
10 mg
Vitamin A
427 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
11 mg
Vitamin B6
0 mg
Vitamin B9
36 mcg
Vitamin B12
0 mcg
Vitamin C
10 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
77 mg
Manganese
1 mg
Phosphorus
288 mg
Selenium
30 mcg
Zinc
2 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
