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Ingredients
- 1 tbsp butter
- 1 medium butternut squash, peeled and cubed into ½-inch pieces
- 1 cup coconut milk (from a can)
- 4 cups sodium-reduced chicken stock
- 1 tbsp Thai red curry paste
- 1 tbsp grated fresh ginger
- 1½ tsp fish sauce (or use ½ salt)
- 1 tbsp brown sugar
- ¼ tsp freshly ground black pepper
- chopped fresh cilantro to garnish
View Full Recipe at The Cook-a-Palooza Experience
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 287g | |
| Calories 622 | |
| Calories from Fat 506 | 81% |
| Total Fat 59.87g | 75% |
| Saturated Fat 50.09g | 200% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 941mg | 39% |
| Potassium 751mg | 21% |
| Total Carbs 24.68g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 15.79g | 11% |
| Protein 6.07g | 10% |
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