Curried Roasted Butternut Squash Soup
- Number of Servings: 10
Ingredients
7 cup, cubes Butternut Squash 1 cup Coconut milk (light) 32 fl oz Chicken Broth 1 tbsp Curry powder .5 cup Brussels sprouts, cooked 55 gram Squash, Summer (Zucchini & Yellow) 1 cup
Roast butternut squash for 1.5 hours at 350 degrees.
Add butternut squash, broth and coconut milk to pot and heat. Blend well. Add curry powder.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user DESERTLAMBS.
Add butternut squash, broth and coconut milk to pot and heat. Blend well. Add curry powder.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user DESERTLAMBS.
Nutritional Info Amount Per Serving
- Calories: 82.3
- Total Fat: 2.0 g
- Cholesterol: 2.0 mg
- Sodium: 403.3 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 4.7 g
- Protein: 2.3 g
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