Photo: Cala
Kabocha Squash Soup
7 ingredients
5 min + 20 min
4
openrecipes
A bright, simple, and very nutritious squash soup that’s guaranteed to keep you warm and full in the winter months. This recipe swaps out the original dairy ingredients for almond milk, coconut milk, and coconut oil instead.
Estimated Nutrition (whole recipe, rough)
357
Calories
5g
Protein
30g
Fat
21g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Onion | 1 medium (110g) | 44 |
| Almond Milk | 1 cup (240ml) unsweetened | 30 |
| Salt | 1 tsp (6g) | 0 |
| 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 Coconut Oil, Divided
- ½ Large Onion, Diced
- ½ Kabocha Squash, Deseeded, Peeled And Chopped Into 1 Inch Cubes
- 2 cups Vegetable Broth
- 1 cup Coconut Milk, Full Fat
- 1 cup Almond Milk
- 2 teaspoons Sea Salt
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