Coconut Butternut Soup With Flavors of Thailand
390 mins (prep 30, cooking 360)
19 ingredients
10 servings
You can use pumpkin puree in place of the butternut squash. For more heat you can add a couple Thai chili's to the soup. Vegan can skip the chicken.

Categories:  served-hot , crock-pot , seasonal , north-american , pumpkin , comfort-food , taste~mood , thai , equipment , bisques~cream-soups , soups-&-stews , oamc~freezer~make-ahead , asian , weeknight , presentation , american , fall , inexpensive , squash , vegetable , from-scratch ,
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Serving Size (44.78 g)
Servings 10
Amount per Serving
Calories 99.07 Calories from Fat 83.16
% Daily Value *
Total Fat 9.24g 142.13%
Saturated Fat 8.14g 406.93%
Trans Fat 0.0g %
Cholesterol 0.24mg 0.79%
Sodium 127.16mg 52.98%
Total Carbohydrate 4.55g 15.16%
Dietary Fiber 1.1 g 44.11%
Sugars 2.82 g %
Protein 1.13g 22.66%
Vitamin A 2.7IU% Vitamin C 1.22mg%
Calcium 10.79mg% Iron 0.88mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
hot water, chicken drumsticks, large, grated ginger, dry sherry, cooked jasmine rice, fresh lime, fresh basil, candied ginger