Butternut Squash Soup With Coconut Milk Recipe

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Nutrition

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Total time

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Ingredients:

Serving

1 onion, finely diced
about 4-5cm long piece of ginger, peeled and cut in fine strips
1 butternut squash (about 1 kilo), peeled and cut in large cubes
1 liter vegetable stock
1/2 liter of coconut milk
salt and freshly ground pepper
pumpkin seeds and pita chips , for serving

Directions:

Heat some olive oil in a large pan, add the onion and ginger and braise until soft. add butternut squash and roast for about 2-3 minutes. then add the stock and bring to a boil. reduce the heat and simmer for about 20 minutes until butternut squash is soft.
If you have loads of stock left, take some out of the pan, using a large soup ladle. you just want your veggies to be covered in liquid. then add some of the coconut milk and mix with a handheld mixer until you get a very smooth soup. add more coconut milk if desired. then season with some salt and freshly ground pepper.
Sprinkle with some pumpin seeds, then serve with some flatbread pita chips.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	31.23 Kcal (131 kJ)
Calories from fat	0.22 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	112.82mg	5%
Potassium	173.62mg	4%
Total Carbs	7.62g	3%
Sugars	1.85g	7%
Dietary Fiber	1.3g	5%
Protein	0.67g	1%
Vitamin C	9.4mg	16%
Vitamin A	0.4mg	12%
Iron	0.4mg	2%
Calcium	23.5mg	2%

Amount Per 100 g
Calories	47.55 Kcal (199 kJ)
Calories from fat	0.34 Kcal
		% Daily Value*
Total Fat	0.04g	0%
Sodium	171.79mg	5%
Potassium	264.36mg	4%
Total Carbs	11.6g	3%
Sugars	2.82g	7%
Dietary Fiber	1.98g	5%
Protein	1.03g	1%
Vitamin C	14.3mg	16%
Vitamin A	0.5mg	12%
Iron	0.6mg	2%
Calcium	35.8mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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