Butternut Squash, Apple & Coconut Soup Recipe

click to rate
0 votes | 207 views
Servings: 4

Ingredients

  • 1 medium to large butternut squash
  • 1 medium shallot, finely diced (about 2-3 tablespoons)
  • 1 medium to large apple, peeled and diced
  • 2 teaspoons of fresh grated ginger (or more to taste at end of cooking)
  • 2 tablespoons butter or coconut oil
  • Olive oil
  • 1 – 1 1/2 cups coconut milk (whole coconut milk in a can. I prefer Thai Kitchen Organic)
  • 2-3 cups vegetable broth (or more if needed)
  • Pinch of cinnamon (or as an option, pinch of curry spice)
  • Salt and Pepper to taste
  • Serve with Grilled Irish Cheddar on Cinnamon Raisin Bread

Toolbox

Add the recipe to which day?
« Today - Nov 23 »
Today - Nov 23
November 24 - 30
December 1 - 7
December 8 - 14
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 303g
Recipe makes 4 servings
Calories 364  
Calories from Fat 325 89%
Total Fat 38.34g 48%
Saturated Fat 31.25g 125%
Trans Fat 0.0g  
Cholesterol 20mg 7%
Sodium 701mg 29%
Potassium 330mg 9%
Total Carbs 6.33g 2%
Dietary Fiber 0.1g 0%
Sugars 1.27g 1%
Protein 3.87g 6%
How good does this recipe look to you?
Click to rate it:
 
Advertisement
Advertisement

Leave a review or comment