Roasted Butternut Squash and Coconut-Curry Soup
85 mins (prep 25, cooking 60)
22 ingredients
8 servings
This is a culmination of harvest recipes gleaned over the years from many sources and tailored to my specific taste. Serve as an impressive beginning or as an entree with heartycrackers like Crunchmaster Multigrain gluten free crackers or some other accoutrement.

Categories:  holiday , north-american , main-dish , american , christmas , south-american , <-4-hours , southern-u.s. , soups-&-stews , thanksgiving , vegetable , one-dish-meal , from-scratch , time-to-make ,
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Serving Size (296.37 g)
Servings 8
Amount per Serving
Calories 139.4 Calories from Fat 32.4
% Daily Value *
Total Fat 3.6g 44.31%
Saturated Fat 0.76g 30.38%
Trans Fat 0.0g %
Cholesterol 3.65mg 9.73%
Sodium 179.57mg 59.86%
Total Carbohydrate 24.67g 65.8%
Dietary Fiber 3.63 g 116.11%
Sugars 5.74 g %
Protein 4.81g 76.92%
Vitamin A 18086.63IU% Vitamin C 36.09mg%
Calcium 88.92mg% Iron 1.51mg%
*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:
crabapples, stalks celery, large garlic clove, thai chile, dark brown sugar, ground ginger, salted cashews