Coconut Curry Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 116.3
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 223.3 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 2.8 g
- Protein: 2.0 g
View full nutritional breakdown of Coconut Curry Butternut Squash Soup calories by ingredient
Introduction
Mmm...Fall. Mmm...Fall.Number of Servings: 6
Ingredients
-
1 Butternut Squash
1 Can Coconut Milk
2 Cups Chicken Broth
1 tsp curry powder
Salt and Pepper to taste
Directions
Cut a butternut squash in half.
Scoop out seeds.
Spray with olive oil cooking spray.
Roast flat side down at 400 for about 30 minutes.
Once it has cooled to where you can touch it, remove the skin by either scooping out the squash or by cutting off the skin.
Put squash in blender, blend with coconut milk until creamy.
Put mixture in a soup pot, add chicken stock and seasonings. Heat to desired temperature.
Serving Size: Makes 6 1Cup Servings
Number of Servings: 6
Recipe submitted by SparkPeople user STEPHANIE40356.
Scoop out seeds.
Spray with olive oil cooking spray.
Roast flat side down at 400 for about 30 minutes.
Once it has cooled to where you can touch it, remove the skin by either scooping out the squash or by cutting off the skin.
Put squash in blender, blend with coconut milk until creamy.
Put mixture in a soup pot, add chicken stock and seasonings. Heat to desired temperature.
Serving Size: Makes 6 1Cup Servings
Number of Servings: 6
Recipe submitted by SparkPeople user STEPHANIE40356.