Thai Butternut Squash Soup Recipe

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Ingredients:

Serving

1 large butternut squash, peeled and cubed
1 onion, chopped
2 garlic cloves, chopped
1 -2 tbsp fresh ginger, chopped
2 carrots, peeled and cubed
1 mango (optional)
2 tbsp oil
4 cups vegetable stock
1 (13 oz) can coconut milk
2 tsp curry powder
2 stalks lemongrass, cut into large chunks
1 chili pepper, chopped
salt
sugar

Directions:

Peel the squash, remove seeds and cut into large cubes together with the carrot.
Heat the oil and cook the onione with garlic and ginger until soft, but not browned.
Add the squash, carrots and lemongrass, just cover with vegetable stock, bring to boil and cook on low power until squash is tender. Add the mango and chilli sometime during the cooking.
Add the coconut milk and curry powder, cream using a food processor or a handheld blender until smooth. Take out any stubborn lemongrass pieces ;).
Heat again and season to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	681.9 Kcal (2855 kJ)
Calories from fat	52.07 Kcal
		% Daily Value*
Total Fat	5.79g	9%
Sodium	24805.02mg	1034%
Potassium	325.15mg	7%
Total Carbs	129.5g	43%
Sugars	10.63g	43%
Dietary Fiber	3.08g	12%
Protein	1.6g	3%
Vitamin C	39mg	65%
Vitamin A	0.4mg	15%
Iron	0.6mg	4%
Calcium	35.3mg	4%

Amount Per 100 g
Calories	230.64 Kcal (966 kJ)
Calories from fat	17.61 Kcal
		% Daily Value*
Total Fat	1.96g	9%
Sodium	8389.73mg	1034%
Potassium	109.97mg	7%
Total Carbs	43.8g	43%
Sugars	3.6g	43%
Dietary Fiber	1.04g	12%
Protein	0.54g	3%
Vitamin C	13.2mg	65%
Vitamin A	0.1mg	15%
Iron	0.2mg	4%
Calcium	11.9mg	4%

* 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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