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Thai Butternut Squash Soup with Coconut Milk (Creamy, Spicy)
CHEF DE HOME13Ingredients
35Minutes
230Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. curry paste (Thai, Red Curry Paste, *read notes if using homemade)
- 2 1/2 lb. butternut squash (1 fresh squash, peeled and cut into 6-7 large pieces.)
- 2 Tbsp. olive oil
- 1 Tbsp. ginger (about 1.5 inch, rough chopped)
- 1 Tbsp. garlic (about 3 large cloves, rough chopped)
- 1 yellow onion (medium, about a cup when chopped)
- 12 oz. coconut milk (unsweetend)
- 2 Tbsp. sugar (adjust to taste)
- 1 stalk lemon grass
- 3 lime (to get a tsp zest and 2-3 tbsp juice)
- 1/2 tsp. salt (and Black Pepper, adjust to taste)
- fresh herbs (such as basil, cilantro, for serving.)
- 1 bouillon cube (vegetable or use stock instead of water)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol |
Sodium160mg7% |
Potassium720mg21% |
Protein3g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber5g20% |
Sugars9g |
Vitamin A300% |
Vitamin C80% |
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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