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15Ingredients
50Minutes
210Calories
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Ingredients
US|METRIC
6 SERVINGS
- 4 1/2 cups butternut squash (halved, seeds removed, roughly cubed, 2 medium butternut squash)
- 1 cup sweet potatoes (peeled, roughly cubed, 1 medium)
- 1 medium onion (peeled, roughly diced)
- 2 cups low sodium chicken broth
- 3/4 cup coconut milk (canned)
- 2 tsp. fresh ginger (peeled)
- 3 cloves garlic (sliced)
- 1 tsp. nutmeg
- 1/2 tsp. turmeric
- 2 tsp. cayenne pepper (optional)
- salt
- pepper
- coconut milk (drizzle)
- chili peppers
- pumpkin seeds
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Directions
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories210Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol<5mg1% |
Sodium230mg10% |
Potassium730mg21% |
Protein7g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber5g20% |
Sugars5g |
Vitamin A290% |
Vitamin C45% |
Calcium10% |
Iron20% |
* 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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Reviews(2)
A 6 years ago
Very interesting and delicious flavors, but I agree it may be too spicy for some. Me and my husband like spicy food, but I would definitely start out with less cayenne next time. We did 1/2 teaspoon to start and it was very hot, and will start out with even less next time.... Probably 1/4 teaspoon!! It's always safer to start out less and add more!!!!
Elona L. 7 years ago
This soup is delish but a bit spicy for my taste. If you're sensitive to spice like I am, maybe reduce to 1 tsp.