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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. coconut oil
- 1 onion (Chopped)
- 3 lb. butternut squash (Peeled, Seeded and Cut into 1 1/2 inch Chunks)
- 5 cups chicken broth (or Vegetable Broth, I used chicken bone broth)
- 2 sprigs thyme
- 1/8 tsp. nutmeg
- 1/2 cup coconut cream (Refrigerate 1 can of coconut milk for 3–5 hours. Remove the lid and scoop out the coconut cream on top of the can)
- salt
- pepper
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol |
| Sodium150mg6% |
| Potassium810mg23% |
| Protein6g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A360% |
| 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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