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Kabocha Squash Soup with Coconut Milk
ALWAYS RAVENOUS17Ingredients
75Minutes
580Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. kabocha squash (quartered and seeded)
- 1 1/2 kabocha squash (green, quartered and seeded)
- extra-virgin olive oil
- 2 Tbsp. coconut oil
- 2 leeks (the white and lighter green part sliced thinly)
- 2 heads fennel (chopped)
- 2 garlic cloves (minced)
- 1 tsp. fresh ginger (grated)
- 1 Tbsp. fresh turmeric (grated)
- 2 pinches salt
- 6 cups low sodium vegetable broth (organic, I used Pacific for its neutral flavor)
- 13 oz. coconut milk (can of)
- 4 Tbsp. Thai red curry paste
- cilantro (chopped for garnish, optional)
- apple (sliced for garnish, optional)
- salt
- pepper
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat26g130% |
| Trans Fat |
| Cholesterol |
| Sodium660mg28% |
| Potassium2550mg73% |
| Protein9g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate71g24% |
| Dietary Fiber18g72% |
| Sugars20g |
| Vitamin A140% |
| Vitamin C130% |
| Calcium25% |
| Iron60% |
* 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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