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Kabotcha and Red Kuri Squash Autumn Soup - gluten free, dairy free, soy free, vegan
FROM JESSICA'S KITCHEN14Ingredients
110Minutes
530Calories
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Ingredients
US|METRIC
9 SERVINGS
- 2 onions (medium, diced)
- 1/2 kabocha squash (spray and rinse well, seeds removed, preferably organic)
- 1 red kuri squash (halved, seeds removed, preferably organic)
- 16 oz. coconut meat (raw young Thai, sold in health food stores freezer section)
- 3 tsp. kosher salt
- 3 tsp. ground ginger
- 1 tsp. ground nutmeg (or grated)
- 1 Tbsp. apple cider vinegar (or rice wine vinegar)
- 4 cups coconut milk (unsweetened, not canned)
- 4 cups vegetable (low sodium, or any stock, I use homemade or Imagine Organic brand)
- 4 Tbsp. seed (grape, or coconut oil)
- pumpkin seeds (cayenne spiced, I personally love superseedz somewhat spicy flavor)
- pomegranate seeds
- coconut yogurt (unsweetened)
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat420 |
| % DAILY VALUE |
| Total Fat47g72% |
| Saturated Fat38g190% |
| Trans Fat |
| Cholesterol |
| Sodium860mg36% |
| Potassium780mg22% |
| Protein8g |
| Calories from Fat420 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber11g44% |
| Sugars8g |
| Vitamin A80% |
| Vitamin C25% |
| Calcium10% |
| 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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