Recipe Details
Ingredients
-
3butternut squashes – peeled, seeded, and diced
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4cupsvegetable broth
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3smallpotatoes, peeled and diced
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1onion, thinly sliced
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4carrots, peeled and diced
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1clovegarlic, minced
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1(14 ounce) cancoconut milk
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salt and ground black pepper to taste
Cooking Directions
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Combine butternut squash, vegetable broth, potatoes, onion, carrots, and garlic in a 5-quart pot. Cover and cook over medium-high heat until the diced squash is easily pierced with a fork, about 45 minutes. Remove from heat.
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Use an immersion blender to blend soup thoroughly in the pot. Add coconut milk. Heat over medium-high heat until warmed through, about 5 minutes. Remove from heat and season with salt and pepper.
Cook’s Note:
If you don’t have an immersion blender, you can carefully blend the soup in a food processor.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories460 | |
| % Daily Value * | |
| Total Fat 15g |
19% |
| Saturated Fat 13g |
63% |
| Sodium 368mg |
16% |
| Total Carbohydrate 83g |
30% |
| Dietary Fiber 14g |
50% |
| Total Sugars 16g |
|
| Protein 9g |
19% |
| Vitamin C 128mg |
142% |
| Calcium 290mg |
22% |
| Iron 7mg |
37% |
| Potassium 2357mg |
50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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