Running on Real Food · by Deryn Macey★ 5.0 (1)
Curried Roasted Butternut Squash Soup
NUTRITION · PER SERVING60M COOK
CAL 10%·PRO 8%
CARBS 40G79% OF CAL
9G FIBER2G ADDED10G INTRINSIC18G OTHER12G TOTAL SUGAR
FAT 4G20% OF CAL
3G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, aromatic soup combining roasted butternut squash with Thai red curry and coconut milk, bright with lime. Rich and warming, it's an elegant vegetarian main that tastes even better the next day.
mainthaisoup🍪 sheet pan🍲 stockpot🌀 blender🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 white onion (diced)
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 3 tbsp red curry paste (I use Thai Kitchen)
- 1 tsp sea salt
- 4 cups roasted butternut squash (approx. 1 large or 2 small)
- 2 1/2 cups carrots (chopped (approx. 4 medium carrots))
- 3 cups vegetable broth
- 1 cup light or full-fat coconut milk
- 1 tbsp brown or coconut sugar
- 2 tbsp fresh lime juice
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 60M
CAL 10%·PRO 8%
CARBS 40G79% OF CAL
9G FIBER2G ADDED10G INTRINSIC18G OTHER12G TOTAL SUGAR
FAT 4G20% OF CAL
3G SAT1G 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
- 50m
- Sodium
- 1059mg
- Total sugar
- 12g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 945mg
- Calcium
- 125mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1059MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.