Directions:
- Heat oil and butter in a pot over medium heat, add onion and garlic. Cook until onion begins to caramelize.
- Add squash, carrot, ginger and cover with water. (and salt).
- Add the turmeric, cumin, cinnamon, and clove.
- Cover and cook over medium-low heat for 1 hr or until squash is tender and softened all the way through.
- Then Puree in a blender with 1 cup coconut cream.
- Serve Hot or Chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.11 Kcal (942 kJ) | ||
| Calories from fat | 105.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.72g | 18% | |
|---|---|---|---|
| Sodium | 47.93mg | 2% | |
| Potassium | 285.19mg | 6% | |
| Total Carbs | 29.57g | 10% | |
| Sugars | 22.89g | 92% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 1.52g | 3% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 0.4mg | 2% | |
| Calcium | 33.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 174.96 Kcal (733 kJ) | ||
| Calories from fat | 81.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.11g | 18% | |
|---|---|---|---|
| Sodium | 37.25mg | 2% | |
| Potassium | 221.65mg | 6% | |
| Total Carbs | 22.98g | 10% | |
| Sugars | 17.79g | 92% | |
| Dietary Fiber | 2.06g | 11% | |
| Protein | 1.18g | 3% | |
| Vitamin C | 6.3mg | 14% | |
| Vitamin A | 0.5mg | 21% | |
| Iron | 0.3mg | 2% | |
| Calcium | 25.7mg | 3% | |
* 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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