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Coconut Milk Butternut Squash Soup

Source: http://www.femmeactuelle.fr/cuisine/recettes/entree/soupe-de-courge-au-lait-de-coco-08594

Vegetarian Vegan Soup Evening Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 25 minutes
Energy: 155 kcal / serving

Instructions

  • 1.   1. Peel the butternut squash, wash it, and cut it into cubes. Peel and rinse the potato, then cut it into large dice.
  • 2.   2. Place the vegetables in a pot, add the crumbled bouillon cube and the coconut milk. Cover with water just to cover the vegetables, season with salt and pepper, then bring to a boil.
  • 3.   3. Reduce the heat and let simmer for about 20 minutes. Blend everything together and serve hot.
  • 4.   Tip: When serving, sprinkle with powdered coconut.
  • 5.   Author: Béatrice Vigot Lagandré

Notes & Suggestions

  • Average nutritional values per serving
    Energy 828.42 kJ / 198.10 kCal
    Fat 11.81 g, of which saturated 8.98 g
    Carbohydrates 17.42 g, of which sugars 1.85 g
    Fiber 2.59 g
    Protein 3.44 g
    Sodium 568.18 mg

Ingredients for servings

  • 600 g of pumpkin
  • 1 potato
  • 15 cl of coconut milk
  • 1 bouillon cube
  • 2 croutons
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    155 kcal
    8 %
  • Fat
    7,49 g
    11 %
  • of which saturated
    6,51 g
    33 %
  • Carbohydrates
    14,82 g
    6 %
  • of which sugar
    3,34 g
    4 %
  • Protein
    3,49 g
    7 %
  • Fibers
    1,84 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.