Easy Peasy Foodie · by Eb Gargano★ 5.0 (9)
Butternut Squash, Chilli and Coconut Milk Soup
NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 11%
CARBS 34G39% OF CAL
8G FIBER10G SUGAR16G OTHER
FAT 25G64% OF CAL
19G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming autumn soup of roasted butternut squash, coconut milk, and warming spices with a hint of chili heat. Creamy and comforting, perfect for a cozy evening meal.
mainthaisoup🥄 saucepan🌀 blenderdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 onion (diced)
- 1 butternut squash ((approx. 1kg/2lb), peeled and chopped into 1cm cubes)
- ½ teaspoon chilli flakes (or to taste)
- 2 cloves garlic (grated or crushed)
- 2 cm ginger (grated)
- Salt and pepper (to taste)
- 400 ml tin coconut milk
- Juice of ½ lime
- 2 tablespoons coriander (cilantro) leaves (chopped, plus extra for garnish)
- Pumpkin seeds and sliced fresh red chilli for garnish ((optional))
At a glance
PER SERVING · TIME 30M
CAL 17%·PRO 11%
CARBS 34G39% OF CAL
8G FIBER10G SUGAR16G OTHER
FAT 25G64% OF CAL
19G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 209mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1137mg
- Calcium
- 82mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 209MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.