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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 Tbsp. coconut oil
- 1 yellow onion (medium, diced)
- 2 cloves garlic (minced)
- 1 inch ginger (piece of, peeled and minced)
- 1 butternut squash (medium, cut into 1-inch chunks, about 4 cups)
- 2 Tbsp. curry powder (good quality, more or less to taste)
- 2 Tbsp. natural peanut butter
- 1/2 tsp. fine sea salt
- 1/4 tsp. ground black pepper
- 5 cups low sodium vegetable broth
- 14 oz. coconut milk (full-fat)
- 2 tsp. fresh lime juice
- 1 cup cilantro (minced)
- 2 Tbsp. peanuts (unsalted whole, for serving)
- 2 Tbsp. coconut flakes (unsweetened, for serving)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat28g140% |
| Trans Fat |
| Cholesterol |
| Sodium500mg21% |
| Potassium1020mg29% |
| Protein7g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber9g36% |
| Sugars10g |
| Vitamin A250% |
| Vitamin C50% |
| Calcium15% |
| Iron30% |
* 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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