Butternut Squash Soup with coconut milk and curry - 1 large cup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 114.9
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 457.0 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 4.5 g
  • Protein: 2.5 g

View full nutritional breakdown of Butternut Squash Soup with coconut milk and curry - 1 large cup calories by ingredient
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Number of Servings: 4

Ingredients

    Butternut Squash, 450 grams (remove)
    *A Taste of Thai Lite Coconut Milk, 0.83 cup (remove)
    *Extra Virgin Olive Oil, 0.5 tbsp (remove)
    Red Ripe Tomatoes, 2 medium whole (2-3/5" dia) (remove)
    Onions, raw, 0.5 medium (2-1/2" dia) (remove)
    Garlic, 2 clove (remove)
    Salt, 0.75 tsp (remove)
    Curry powder, 1 tsp (remove)
    Pepper, red or cayenne, 1 tsp (remove

Directions

Heat oven to 450 F. Cut Butternut squash into 2 halves and place face down in a glass dish. Place chopped onions, tomatoes and garlic in the same dish , drizzle some olive oil and roast/broil for 30 min. Let cool, peel butternut squash and remove seeds.

Put everything in the blender and puree. Add water or milk for blending as needed.

Pour the puree into a container and turn on the stove. Add half a can of light coconut milk, salt, curry powder and cayenne pepper. Boil. Adjust consistncy with water/milk.

Serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user MANJUK.

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