Vegan Butternut Squash Soup
Thai spices and creamy coconut milk distinguish this version from traditional butternut squash soup. Curry paste is a convenient way to add complex flavor, but if you want to make sure this soup is vegan or if you are allergic to shellfish, check the ingredient list carefully--some brands contain shellfish.
Source: EatingWell.com, August 2018
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate soup for up to 4 days. Reheat before serving.
Nutrition Facts
Serving Size: 1 cup
Per Serving:
183 calories; protein 1.9g; carbohydrates 13.4g; dietary fiber 2.7g; sugars 3.6g; fat 14.4g; saturated fat 9.8g; vitamin a iu 8297.9IU; vitamin c 13.8mg; folate 25.1mcg; calcium 54.5mg; iron 2.3mg; magnesium 46.9mg; potassium 354.9mg; sodium 313.2mg; thiamin 0.1mg.
Exchanges:
3 fat, 1/2 starch, 1/2 vegetable