Coconut Curry Butternut Squash Soup Recipe
Recipe By Skinny Taste
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.
4.4
19 Rating -
Rate
Non Vegdiet
25minstotal
5minsPrep
20minsCook
25m.total
5m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Coconut Curry Butternut Squash Soup Recipe
- 1/4 teaspoon olive oil
- 0.13 teaspoon roasted cumin
- 0.38 teaspoon garam masala
- 1/2 teaspoon madras curry powder
- 0.13 medium onion, minced
- 1/2 cloves garlic, minced
- 4 ounce about 2 cups chopped peeled butternut squash
- 1/4 cup light coconut milk
- 3/4 cup fat free vegetable or chicken broth
- As required salt and fresh pepper
- As required chopped fresh cilantro, optional
Nutrition
value
value
325
calories per serving
19 g Fat6 g Protein28 g Carbs6 g FiberOther
Current Totals
- Fat19g
- Protein6g
- Carbs28g
- Fiber6g
MacroNutrients
- Carbs28g
- Protein6g
- Fiber6g
Fats
- Fat19g
Vitamins & Minerals
- Calcium190mg
- Iron1mg
- Vitamin A132mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B921mcg
- Vitamin B120mcg
- Vitamin C6mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium33mg
- Manganese1mg
- Phosphorus164mg
- Selenium1mcg
- Zinc< 1mg
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
Recipe By Skinny Taste