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12Ingredients
85Minutes
180Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. butternut squash
- 2 Tbsp. coconut oil (plus a little more for greasing)
- 1 onion (finely chopped)
- 4 cloves garlic (minced)
- 4 cups vegetable broth
- 2 tsp. curry powder
- 1 tsp. salt
- 1/2 tsp. ground cumin
- 1/4 tsp. cayenne pepper
- 1/2 cup coconut milk (plus more for garnish)
- 2 Tbsp. agave
- cilantro leaves (chopped for garnish, optional)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol |
Sodium1030mg43% |
Potassium640mg18% |
Protein2g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber5g20% |
Sugars6g |
Vitamin A330% |
Vitamin C60% |
Calcium10% |
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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Reviews(2)
Cara M. 7 years ago
I followed the recipe perfectly and it came out perfect but I feel it's a bit too sweet. I'm wondering if using chicken stock instead of vegetable stock would take care of that. I feel like veggie stock has a bit more of a "sweet" flavor. Otherwise it's a really great soup and easy to do
Kara Mizokami-Stout 7 years ago
Delicious! Used a shallot instead of a onion for a tinge more sweetness (plus I love shallots). And used chicken broth instead of vegetable broth since it's what I had on hand. Also topped with toasted pepitas. Overall, delicious! Even my butternut squash-hating husband liked it!