Vikalinka · by Julia Frey of Vikalinka★ 4.9 (20)
Roasted Squash and Sweet Potato Soup
NUTRITION · PER SERVING110M COOK
CAL 13%·PRO 10%
CARBS 30G47% OF CAL
6G FIBER11G SUGAR14G OTHER
FAT 15G52% OF CAL
9G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming blend of roasted butternut squash and sweet potato with coconut milk and curry spices. A filling, naturally vegan soup perfect for cooler weather.
mainthaisoup🍲 stockpot🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2lbs / 1kg squash (any kind)
- 2 tbsp vegetable oil
- 1lbs / 1/2 kg sweet potatoes
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1-2 tbsp Thai red curry paste (spicy)
- 1 cup / 250ml coconut milk
- 6 cups / 1½ litre vegetable stock
- salt to taste
At a glance
PER SERVING · TIME 110M
CAL 13%·PRO 10%
CARBS 30G47% OF CAL
6G FIBER11G SUGAR14G OTHER
FAT 15G52% OF CAL
9G 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
- 1h 20m
- Sodium
- 938mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 903mg
- Calcium
- 69mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 938MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.