Butternut Squash Soup

TWO PURPLE FIGS
14Ingredients
25Minutes
330Calories

Ingredients

US|METRIC
  • 2 teaspoons sesame (peanut, or any neutral tasting oil)
  • 4 cloves garlic (minced finely or grated)
  • 2 tablespoons ginger (fresh and grated)
  • 4 cups butternut squash (chunks, peeled and deseeded, raw)
  • 1 tablespoon cilantro (fresh, minced)
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 3 cups vegetable stock (no salt)
  • 1 teaspoon kosher salt (or more to taste)
  • 1 cup coconut cream
  • 2 tablespoons cilantro leaves (minced)
  • 2 teaspoons parsley leaves (minced)
  • 3 tablespoons pine nuts (toasted)
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    NutritionView More

    330Calories
    Sodium55% DV1310mg
    Fat40% DV26g
    Protein10% DV5g
    Carbs9% DV26g
    Fiber20% DV5g
    Calories330Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat19g95%
    Trans Fat
    Cholesterol
    Sodium1310mg55%
    Potassium770mg22%
    Protein5g10%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber5g20%
    Sugars5g10%
    Vitamin A310%
    Vitamin C60%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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