Coconut Butternut Squash Soup Recipe

Recipe By The Spruce Eats

Butternut squash has a sweet nutty flavor that is delicious when roasted (as in this roasted butternut squash soup) or when baked into desserts (like this pie). Butternut squash can also go tropicalas in this rich savory soup made with creamy coconut milk. Pumpkin and squash "Curries" Are popular in thailand, but the latin versions don't typically include curry powder, though a touch of chile pepper is always welcome. Any winter squash works well in this soup. There are many options for garnishing this soup, such as crumbled queso fresco cheese, roasted corn kernels, chopped tomatoes, and cilantro, spicy aji salsa, or several boiled shrimp.

4.7
13 Rating - Rate
Non Vegdiet
40minstotal
20minsPrep
20minsCook

ingredients serves

Ingredients For Coconut Butternut Squash Soup Recipe

Nutrition
value
609
calories per serving
45 g Fat32 g Protein18 g Carbs11 g FiberOther

Current Totals

  • 45 g Fat
  • 32 g Protein
  • 18 g Carbs
  • 11 g Fiber

MacroNutrients

  • Carbs
    18 g
  • Protein
    32 g
  • Fiber
    11 g

Fats

  • Fat
    45 g

Vitamins & Minerals

  • Calcium
    136 mg
  • Iron
    6 mg
  • Vitamin A
    4208 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    9 mg
  • Vitamin B6
    1 mg
  • Vitamin B9
    163 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    50 mg
  • Vitamin E
    4 mg
  • Copper
    1 mcg
  • Magnesium
    154 mg
  • Manganese
    1 mg
  • Phosphorus
    370 mg
  • Selenium
    33 mcg
  • Zinc
    3 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

More Recipes by The Spruce Eats

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