Photo: Cala
Spicy Creamy Squash Soup
9 ingredients
5 min + 8 min
4
openrecipes
The addition of coconut cream adds a hearty richness to this squash soup. With the contrasting spiciness from the roasted garlic, hot pepper and cinnamon, this dish is great for any occasion. If you’ve made the squash puree in advance, this can truly be a quick dish.
Estimated Nutrition (whole recipe, rough)
426
Calories
4g
Protein
41g
Fat
16g
Carbs
Counts 7 of 9 ingredients — the other 2 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 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | 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 Tablespoon Olive Oil
- 2 cloves Garlic, Finely Chopped
- ¼ teaspoons Crushed Chili Pepper Or Cayenne Pepper
- 2 cups Squash Puree
- 1-½ cup Water
- ¼ cups Coconut Cream
- ⅛ teaspoons Cinnamon Powder
- 1 teaspoon Salt
- 1 Tablespoon Squash Or Pumpkin Kernels (optional)
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