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Barb Miller: "Go to her site to look at the recipe. The YUMMLY…" Read More
17Ingredients
60Minutes
490Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (Medium to Large)
- 3 medium carrots
- 1 Tbsp. olive oil
- 1/2 tsp. dried thyme
- 1/2 tsp. dried basil
- 1 onion (Chopped)
- 1 tsp. crushed garlic
- 1 Tbsp. olive oil
- 1/2 tsp. cumin
- 1/8 tsp. paprika
- 14 oz. coconut cream
- 1 Tbsp. soy sauce
- 1 cup vegetable stock
- salt
- pepper
- chives
- black pepper
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories490Calories from Fat380 |
% DAILY VALUE |
Total Fat42g65% |
Saturated Fat32g160% |
Trans Fat |
Cholesterol |
Sodium700mg29% |
Potassium1010mg29% |
Protein7g |
Calories from Fat380 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber8g32% |
Sugars6g |
Vitamin A400% |
Vitamin C60% |
Calcium10% |
Iron30% |
* 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(1)
Barb Miller 4 years ago
Go to her site to look at the recipe. The YUMMLY recipe is quite different. Her updated recipe doesn't use carrots, uses more broth and less coconut milk. I made as per the recipe on the site except I did the onions and spices in the Instant Pot, added the roasted squash and then set on high pressure for 5 minutes with a natural release. I added only about 1/2 the coconut milk at the end and found that to be enough. This is a really nice easy to make squash soup.