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15Ingredients
2Hours
470Calories
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Ingredients
US|METRIC
8 SERVINGS
- 3 butternut squash (meduim size)
- 1 Tbsp. olive oil
- salt
- pepper
- 45 oz. coconut milk
- 16 oz. vegetable stock
- 1 Tbsp. granulated onion
- 4 tsp. turmeric
- 2 tsp. cinnamon
- 1/2 tsp. cayenne pepper
- 1/2 tsp. ginger
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. cumin
- 1/4 tsp. cloves
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat34g170% |
| Trans Fat |
| Cholesterol |
| Sodium500mg21% |
| Potassium1080mg31% |
| Protein5g |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber8g32% |
| Sugars9g |
| Vitamin A370% |
| Vitamin C70% |
| Calcium15% |
| Iron35% |
* 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(10)
Davidson a year ago
Soooo good. Didn’t have turmeric so used curry and a can of coconut cream not milk. Thanks for sharing! Just like I wanted it to taste
Schwartz-Montesinos 4 years ago
I like this recipe very much. I made 1/2 of the original recipe and this was enough for 4 good size servings. I did add a bit more stock to thin it since it was quite thick. Next time I would cut the spice a bit because it was a little too hot for our taste. Otherwise a really good soup.
Becca Hammer 5 years ago
Halved the recipe still Didn’t have enough squash. Doubled the amount of veg broth and used 2-13.5 oz cans of coconut milk. Turned out really nice!
Priya Patel 6 years ago
Great!
Next time I’ll try sautéing onion and adding fresh ground garlic & ginger, then all the spices first.
Also, I would cut back on the coconut milk, replace with more vegetable broth and less turmeric too. Just my preference!
Michaell O. 6 years ago
Was good. I think incorporating chopped fresh onion, fresh garlic, fresh ginger would give it a little more pop.