Coconut Curry Squash Soup with Spiced Seeds
In this curried butternut squash soup, we leave the tender chunks of squash intact to give the soup texture. If you are starting with a whole squash, you can toast its seeds in place of the pepitas.
EatingWell Magazine, October 2021
Gallery
Credit: Jacob Fox
Recipe Summary
Nutrition Profile:
Ingredients
Directions
To make ahead
Refrigerate soup (Step 2) for up to 4 days.
Nutrition Facts
Serving Size:
about 2 cups Per Serving:
432 calories; fat 22g; sodium 469mg; carbohydrates 48g; dietary fiber 11g; protein 14g; sugars 10g; niacin equivalents 3mg; saturated fat 8g; vitamin a iu 20684IU; potassium 889mg.