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Receta Curried butternut squash and apple soup {vegan, gluten-free}
Ingredientes
- 2 tsp extra virgin olive oil
- 1 medium onion, roughly chopped
- 1 small butternut squash, peeled and chopped (approx. 4 cups of chopped squash)
- 1 large tart apple, chopped (do not peel)
- 1 heaping Tbsp Thai red curry paste, or more to taste
- 13-oz can coconut milk
- 1 Tbsp light brown sugar
- Juice of 1/2 lime
- Kosher salt, to taste
View Full Recipe at The Perfect Pantry
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 728g | |
| Calories 1018 | |
| Calories from Fat 740 | 73% |
| Total Fat 87.87g | 110% |
| Saturated Fat 70.85g | 283% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 188mg | 8% |
| Potassium 1377mg | 39% |
| Total Carbs 65.72g | 18% |
| Dietary Fiber 7.3g | 24% |
| Sugars 40.76g | 27% |
| Protein 9.85g | 16% |
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