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Roasted Butternut Squash Soup with Chili Ginger
COOKING CHANNEL13Ingredients
80Minutes
330Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (medium, about 2 pounds)
- 1 clove garlic (unpeeled)
- 2 Tbsp. olive oil
- sea salt
- freshly ground black pepper
- 4 Tbsp. unsalted butter
- 1 onion (large, peeled and finely diced)
- 1 piece fresh ginger (peeled and finely grated)
- 2 hot chilies (small, seeded and finely chopped, plus extra sliced for garnish)
- 4 cups chicken stock
- lime juice (Squeeze of)
- coconut milk (to serve)
- cilantro leaves (for garnish, optional)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium550mg23% |
| Potassium820mg23% |
| Protein9g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber3g12% |
| Sugars10g |
| Vitamin A250% |
| Vitamin C110% |
| Calcium8% |
| Iron8% |
* 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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