Foolproof Living · by Aysegul Sanford★ 5.0 (6)
Butternut Squash Thai Curry Soup Recipe
NUTRITION · PER SERVING40M COOK
CAL 13%·PRO 20%
CARBS 36G55% OF CAL
6G FIBER0G ADDED0G INTRINSIC24G OTHER6G TOTAL SUGAR
FAT 11G36% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy coconut curry soup with butternut squash and lentils. Light and aromatic with heat from sriracha and curry paste.
mainthaisoupcurrybeans🌀 blender🫕 dutch ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons vegetable oil
- 1 medium onion (chopped (about a cup))
- 1 teaspoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 1 tablespoon red curry paste
- 4 cups cubed butternut squash (from one medium sized butternut squash)
- 1 cup red lentils
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 5 cups vegetable broth
- ½ cup full fat coconut milk
- 1 teaspoon Sriracha sauce (plus more as garnish)
- ½ cup cilantro (chopped)
- Lime wedges & sliced red onion (as garnish - Optional)
At a glance
PER SERVING · TIME 40M
CAL 13%·PRO 20%
CARBS 36G55% OF CAL
6G FIBER0G ADDED0G INTRINSIC24G OTHER6G TOTAL SUGAR
FAT 11G36% OF CAL
5G SAT5G 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
- 30m
- Sodium
- 963mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 659mg
- Calcium
- 53mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 963MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.