Winter Squash in Coconut Milk (Fusion Soup)
30 mins (prep 30)
8 ingredients
4 servings
Is it sweet? Is it savory? Eat it warm? Eat it cold? Puree it? Leave it chunky? Yes to all! Start or finish the meal; add more brown sugar or honey if you like it sweeter. It's good every which way. For a low fat version, skip the butter and use lite coconut milk. From Mark Bittman in the New York Times. Prep time does not include time to cool.

Categories:  northeastern-u.s. , seasonal , north-american , thai , soups-&-stews , low-sodium , low-in... , time-to-make , asian , low-protein , <-30-mins , winter , easy , american , squash , vegetable , dessert ,
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Serving Size (38.12 g)
Servings 4
Amount per Serving
Calories 166.92 Calories from Fat 54.0
% Daily Value *
Total Fat 6.0g 36.91%
Saturated Fat 3.8g 75.97%
Trans Fat 0.24g %
Cholesterol 15.9mg 21.2%
Sodium 55.88mg 9.31%
Total Carbohydrate 29.08g 38.77%
Dietary Fiber 0.0 g 0.0%
Sugars 28.76 g %
Protein 0.1g 0.79%
Vitamin A 184.8IU% Vitamin C 0.0mg%
Calcium 26.38mg% Iron 0.21mg%
*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:
winter squash, pinch salt