This soup is high in vitamins and uses the squash that is in season throughout the winter.
| Balance Factor | 3 |
| Prep Time | 30 mins |
| Cook Time | 6h45 mins |
| Serving Size |
| Servings |
Servings
|
Ingredients
- 8 cups butternut squash peeled, seeded and cubed
- 2 onions chopped
- 1 tbsp olive oil
- 1 can coconut milk
- 2 cups chicken broth
- 1 tsp fresh ginger grated
- 1 1/2 tsp fish sauce
- 1/2 tsp maple syrup
- salt and pepper to taste
Ingredients
|
Instructions
- Toss squash and onions in a bowl with olive oil and 1 tbsp salt and 1/4 tsp pepper.
- Roast at 350F for 45 minutes, turning halfway.
- Add squash and onions to a crockpot.
- Add coconut milk, chicken broth and ginger. Combine fish sauce with maple syrup and add to crockpot.
- Cook in crockpot on low for 6 hours or on high for 3 hours.
- Puree in blender or with hand blender.
Recipe Notes
Optional: Add up to one tbsp of red curry paste for a bit of a spicy kick!
By Shannon
Nutrition Facts
Butternut Squash Soup (Foods 4 the Luv!)
Amount Per Serving
Calories 161
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 6g
30%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Sodium 271mg
11%
Potassium 1mg
0%
Total Carbohydrates 18g
6%
Dietary Fiber 3g
12%
Sugars 2g
Protein 3g
6%
Vitamin A
220%
Vitamin C
53%
Calcium
7%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.
