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Creamy Butternut Squash Soup

CHEF PRIYANKA
17Ingredients
80Minutes
730Calories
Read Directions

Ingredients

US|METRIC
  • 1 butternut squash (– halves, deseeded, skin left on)
  • 1 white onion (large, – peeled and quartered)
  • 6 cloves garlic (– still in the skin)
  • 1 jalapeno (– halved)
  • salt
  • black pepper
  • 4 tablespoons extra virgin olive oil
  • 27 ounces coconut milk
  • 1 bay leaf
  • 1 chile (dried red cayenne)
  • 1 sprig fresh sage
  • salt
  • 1 cup water (boiled)
  • 1/4 teaspoon grated nutmeg (freshly)
  • coconut (unsweetened, slices – lightly toasted)
  • olive oil (– for garnishing)
  • arugula (– optional for garnishing)
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    NutritionView More

    730Calories
    Sodium20% DV480mg
    Fat105% DV68g
    Protein14% DV7g
    Carbs11% DV34g
    Fiber36% DV9g
    Calories730Calories from Fat610
    % DAILY VALUE
    Total Fat68g105%
    Saturated Fat46g230%
    Trans Fat
    Cholesterol<5mg1%
    Sodium480mg20%
    Potassium1100mg31%
    Protein7g14%
    Calories from Fat610
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber9g36%
    Sugars10g20%
    Vitamin A250%
    Vitamin C60%
    Calcium15%
    Iron35%

    * 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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