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Ingredients
US|METRIC
5 SERVINGS
- 1 Tbsp. extra-virgin olive oil (plus more for rubbing on butternut squash)
- 1 whole butternut squash (quartered with seeds scooped out)
- sea salt (Unrefined, to taste)
- 1 Tbsp. ginger (freshly grated)
- 1 red onion (chopped)
- 1 cup chopped celery
- 1 Tbsp. red curry paste (use Thai Kitchen brand “Red Curry Paste”)
- 3 cups organic vegetable broth (such as Pacific Natural Foods brand)
- 1 cup organic coconut milk (if you want a richer soup just add more coconut milk)
- 1/4 cup fresh lime juice
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol |
Sodium750mg31% |
Potassium240mg7% |
Protein1g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate8g3% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A8% |
Vitamin C10% |
Calcium2% |
Iron6% |
* 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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