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Roasted Kabocha Squash, Pear, and Ginger Soup
THE FULL HELPING14Ingredients
65Minutes
750Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. kabocha squash (opened, seeded, and cut into rough chunks, I halved mine, then cut each half into 4 crescent shapes)
- 3 pears (ripe but firm, cored and sliced into quarters, I used Bartlett)
- 1 onion (quartered)
- 2 Tbsp. coconut oil (melted)
- coarse salt
- pepper
- 1 Tbsp. ginger (grated, more to taste)
- 2 1/2 cups vegetable broth
- 1/2 cup coconut milk (or soy milk)
- 4 Tbsp. pumpkin seeds (for serving)
- 1 cup cashews (soaked overnight and drained)
- 3/4 cup water
- 1 pinch salt (a bit more than ¼ teaspoon)
- 1 lemon (large, 2-3 tbsp)
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NutritionView More
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750Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories750Calories from Fat390 |
| % DAILY VALUE |
| Total Fat43g66% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol |
| Sodium890mg37% |
| Potassium2380mg68% |
| Protein19g |
| Calories from Fat390 |
| % DAILY VALUE |
| Total Carbohydrate89g30% |
| Dietary Fiber18g72% |
| Sugars29g |
| Vitamin A130% |
| Vitamin C140% |
| Calcium20% |
| 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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