Roasted Butternut Squash/Coconut Soup Recipe

Looking for an easy Roasted Butternut Squash/Coconut Soup recipe? Learn how to make Roasted Butternut Squash/Coconut Soup using healthy ingredients.


Submitted by keelia102

Makes 8 servings



Yummy, warm and filling, this is a great fall recipe!

Recipe Ingredients for Roasted Butternut Squash/Coconut Soup

5 cups butternut squash
2 teaspoons butter
1 tablespoon brown sugar
8 ounces coconut milk
2 cups vegetable broth
1 teaspoon salt
2 teaspoons ground pepper

Recipe Directions for Roasted Butternut Squash/Coconut Soup

Cut one large squash in half. Sprinkle cut sides with salt, pepper, sugar and butter. Roast at 425 degrees for 25-30 minutes. Let cool. Peel and chop into large chunks. Put in large pot and cover with vegetable broth, bring to boil and simmer for 20 minutes. Add coconut milk. Using an immersion blender or food processor, blend to desire smoothness and serve.
Categories

Vegetables, Soup, Boil, Roast, Vegetarian

Nutrition Facts
Serving Size 179.4g
Amount Per Serving
Calories
128
Calories from Fat
74
% Daily Value*
Total Fat
8.2g
13%
Saturated Fat
6.7g
33%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
497mg
21%
Potassium
443mg
13%
Total Carbohydrates
13.5g
4%
Dietary Fiber
2.5g
10%
Sugars
4.2g
Protein
2.8g
Vitamin A 187% Vitamin C 32%
Calcium 5% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Very low in cholesterol
  • High in manganese
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • Very high in saturated fat
  • High in sodium
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