Directions:
- Preheat oven to 450°.
- Line a rimmed baking sheet with parchment paper. Place squash in a bowl, and drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt, and toss. Bake at 450° for 35 minutes or until golden and tender.
- Heat the remaining 1 teaspoon oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add squash mixture, stock, and curry paste. Sprinkle with the remaining 1/2 teaspoon salt, and bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in lime juice and coconut milk. Let stand for 15 minutes.
- Place half of squash mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Divide the soup evenly among 8 bowls, and top evenly with cilantro, coconut, and chile slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 976.06 Kcal (4087 kJ) | ||
| Calories from fat | 587.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.27g | 100% | |
|---|---|---|---|
| Sodium | 1783.78mg | 74% | |
| Potassium | 2280.04mg | 49% | |
| Total Carbs | 102.7g | 34% | |
| Sugars | 16.82g | 67% | |
| Dietary Fiber | 14.34g | 57% | |
| Protein | 9.74g | 19% | |
| Vitamin C | 122.8mg | 205% | |
| Vitamin A | 4.7mg | 158% | |
| Iron | 9.1mg | 51% | |
| Calcium | 280.9mg | 28% | |
| Amount Per 100 g | |||
| Calories | 126.84 Kcal (531 kJ) | ||
| Calories from fat | 76.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.48g | 100% | |
|---|---|---|---|
| Sodium | 231.81mg | 74% | |
| Potassium | 296.3mg | 49% | |
| Total Carbs | 13.35g | 34% | |
| Sugars | 2.19g | 67% | |
| Dietary Fiber | 1.86g | 57% | |
| Protein | 1.27g | 19% | |
| Vitamin C | 16mg | 205% | |
| Vitamin A | 0.6mg | 158% | |
| Iron | 1.2mg | 51% | |
| Calcium | 36.5mg | 28% | |
* 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.
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