Photo: Cala
Red Curry Coconut Squash Soup
10 ingredients
20 min + 40 min
6
openrecipes
This soup has such an amazing balance of flavours and has officially become my favourite soup. Perfect for a chilly fall day! And I highly suggest the toasted squash seeds as a garnish. They really add a lot!
Estimated Nutrition (whole recipe, rough)
590
Calories
12g
Protein
47g
Fat
35g
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 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 1 Medium-sized Butternut Squash
- 2 Tablespoons Butter
- 1 Tablespoon Coconut Oil
- ½ Onion, Chopped
- 3 cloves Garlic, Minced
- 1 Tablespoon Freshly Grated Ginger
- 2 Roasted Red Peppers, Sliced
- 2 Tablespoons Red Curry Paste
- 14 ounces, fluid Coconut Milk
- ½ cups Skim Milk
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes