Creme de la Crumb · by Tiffany★ 4.8 (26)
Curried Butternut Squash Soup with Coconut Milk
NUTRITION · PER SERVING255M COOK
CAL 24%·PRO 24%
CARBS 45G38% OF CAL
9G FIBER19G OTHER17G TOTAL SUGAR
FAT 32G60% OF CAL
24G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Thai-inspired soup of roasted butternut squash and coconut milk with curry powder and sriracha. Creamy, spicy, and warming, it's a healthy and elegant lunch or dinner.
mainthaisoupcurry🌀 blender⚙️ food processor⏲️ slow cookergluten free
View the full recipe on Creme de la Crumb →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 pounds butternut squash (peeled and diced)
- 14 ounces unsweetened coconut milk
- 3 cups chicken broth
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1-3 teaspoons sriracha sauce ((or to taste))
- juice of 2 limes
- 1 teaspoon garlic powder
- 1 tablespoon curry powder
- 1-2 cups milk
- 3 teaspoons salt ((or to taste))
- ¼ cup packed cilantro leaves (roughly chopped)
- ¼ cup peanuts (roughly chopped)
- zest of 1 lime
- ½ teaspoon red chili pepper flakes ((optional))
At a glance
PER SERVING · TIME 255M
CAL 24%·PRO 24%
CARBS 45G38% OF CAL
9G FIBER19G OTHER17G TOTAL SUGAR
FAT 32G60% OF CAL
24G SAT8G 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
- 15m
- Cook
- 4h
- Sodium
- 2569mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1192mg
- Calcium
- 217mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2569MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.