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Butternut Squash, Lentil & Coconut Curry Soup
THE KITCHEN MAGPIE10Ingredients
50Minutes
170Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 Tbsp. olive oil
- 400 grams butternut squash (frozen diced, or 400 grams fresh cubes)
- 1 cup sliced carrots
- 1 cup diced red onion
- 1 cup red lentils
- 6 cups water
- 3 tsp. Vegeta Seasoning
- 1 tsp. curry
- 1/2 tsp. ginger
- 1/2 cup full fat coconut milk (use one cup of reduced fat if wanted)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium25mg1% |
| Potassium520mg15% |
| Protein7g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber10g40% |
| Sugars3g |
| Vitamin A150% |
| Vitamin C25% |
| Calcium6% |
| Iron15% |
* 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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