Roasted Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 cups cubed butternut squash1 cup coconut milk3 cubes Japanese Vermont Curry (1/4 pkg)2 large onions3 heads of garlicfresh thymesalt and pepper
oven roast the vegetables until soft (45-60 min.) at 425 degrees.
puree using coconut milk
simmer over low heat one hour with fresh thyme and curry cubes
salt and pepper to taste
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BRIDIEGAL.
puree using coconut milk
simmer over low heat one hour with fresh thyme and curry cubes
salt and pepper to taste
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BRIDIEGAL.
Nutritional Info Amount Per Serving
- Calories: 105.7
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 156.6 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 5.2 g
- Protein: 2.5 g
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