Indonesian Butternut Squash Soup Recipe

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1 vote | 3051 views

This is a great soup. I hope you try it and enjoy.

Prep time:
Servings: 18 bowls
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Ingredients

Cost per serving $0.73 view details

Directions

  1. Cut squash into one inch squares & combine with curry paste in a large freezer bag, shaking vigorously until well coated. Season lightly with salt/pepper and bake in a flat pan (sprayed with Pam) at 375F for 30 minutes.
  2. Grind whole spices and mix with ground spices. (put aside)
  3. In a large pot add olive oil, onions and garlic and cook until transparent. Add spices and cook on medium/low for a minute or so, stirring constantly. DO NOT BURN SPICES. By this time the baked squash should be done.
  4. Place baked squash in pot and cover with the water and V8 juice and bring to a simmer. Simmer for 30 minutes.
  5. Stir in coconut milk and puree ingredients until smooth. Bring to a simmer, add brown sugar, chopped spinach and simmer until spinach is soft. Add salt and pepper as required.
  6. NOTE: There can be a lot of salt in the V8 juice, so you may not need to add any more salt while cooking.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 165g
Recipe makes 18 servings
Calories 142  
Calories from Fat 89 63%
Total Fat 10.54g 13%
Saturated Fat 7.51g 30%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 25mg 1%
Potassium 388mg 11%
Total Carbs 12.88g 3%
Dietary Fiber 1.9g 6%
Sugars 4.25g 3%
Protein 1.95g 3%
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Comments

  • John Spottiswood
    June 22, 2010
    Never seen a recipe like this before, Bill. I love Indonesian food and butternut squash, so will definitely have to try it!
    1 reply
    • Bill Farley
      June 22, 2010
      Hope you like it, John. Sure got my attention.
      Bill

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