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RELATED RECIPES
Coconut Curry Noodle Soup
Asparagus Risotto with Lemongrass and Thai Basil
Red Curry Kuri Squash Soup
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60 minutes
6 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.1% of RDA
• Calories: 10.9% of RDA
• Carbs: 5.4% of RDA
• Fat (total lipid): 30.3% of RDA
• Fiber: 11.6% of RDA
• Fructose: 0.1% of RDA
• Protein: 2.5% of RDA
• Sodium: 1.2% of RDA
• Sugar: 15.7% of RDA
• Vitamin A (IU): 59.6% of RDA
• Vitamin B6: 11.2% of RDA
• Vitamin C: 24.3% of RDA
• Iron: 0.0% of RDA
• Magnesium: 12.0% of RDA
• Manganese: 17.4% of RDA
• Niacin: 6.2% of RDA
• Potassium: 17.2% of RDA
• Zinc: 4.9% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
whole
a small squash (~3 lbs), which will yield approx. 6 cups when cubed. you can also use butternut squash.
 
2
whole
sliced.
 
3
cloves
unpeeled.
 
1
can
14 oz.
 
1
tbsp
from the tender inside part of the stalk.
 
2
tsp
grated.
 
1
tbsp
 
1
cup
can use vegetable broth if desired. use more as needed for consistency.
 
2
tbsp
fresh squeezed.
 
1
tbsp
 
 
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PREPARATION
1.
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Cut the squash in half lengthwise, and scrape out the seeds. Place the squash, cut-side up, and the shallots on the baking sheet and drizzle with olive oil and pinches of salt and pepper. Wrap the whole garlic cloves in foil and place on the sheet. Roast for 35 to 45 minutes, until the squash is tender.
2.
In a blender, combine the coconut milk, lemongrass, ginger and curry paste.
3.
When the roasted vegetables are cool to the touch, scoop out the kuri squash flesh, unwrap the garlic, and add both to the blender along with a pinch of salt and pepper. Blend until creamy.
4.
Add the water, lime juice, and olive oil and blend again. Add more water or broth to thin the soup to your desired consistency. Taste and adjust seasonings with more salt, pepper and lime juice.
5.
Serve with coconut milk, toasted cashews and micro greens.
NOTES, TIPS, TRICKS, HINTS, ETC:
Garnish with: Reserved coconut milk - Toasted, chopped cashews - Microgreens if desired.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 219
Protein 2.78 g
Carbohydrates 14.9 g
Iron 0.01 mg
Fiber 3.24 g
Calcium 0.71 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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