Photo: Cala
Chilled Thai Squash Soup with Yogurt and Cilantro
10 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
560
Calories
22g
Protein
42g
Fat
28g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons vegetable oil
- 2 cups chopped onions
- 2 large garlic cloves, chopped
- 1 teaspoon Thai red curry paste
- 1 teaspoon curry powder
- 1 pound yellow crookneck squash, trimmed, cut into 3/4- to 1-inch pieces
- 2 cups (or more) vegetable broth
- 1 cup canned unsweetened regular or light coconut milk
- Plain nonfat yogurt
- Chopped fresh cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes