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Picture of Creamy Yellow Squash and Apple Curry Soup with Toasted Coconut
south east asian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1746 kcal 87 %
  • Fat 65 g 100 %
  • Saturated 16 g 78 %
  • Carbs 275 g 92 %
  • Fiber 40 g 161 %
  • Protein 44 g 88 %
  • Cholesterol 29 mg 10 %
  • Sodium 7614 mg 317 %
  • Calcium 750 mg 75 %
  • Magnesium 665 mg 158 %
  • Potassium 7873 mg 168 %
  • Iron 18 mg 99 %
  • Zinc 5 mg 43 %
  • Phosphorus 1049 mg 150 %
  • Vitamin A 334 µg 37 %
  • Vitamin C 209 mg 233 %
  • Thiamin (B1) 3 mg 246 %
  • Riboflavin (B2) 1 mg 87 %
  • Niacin (B3) 28 mg 177 %
  • Vitamin B6 4 mg 294 %
  • Folate equivalent (total) 351 µg 88 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 8 mg 55 %
  • Vitamin K 55 µg 46 %

* 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.

Creamy Yellow Squash and Apple Curry Soup with Toasted Coconut

Ingredients

  • extra-virgin olive oil
  • 1 medium sweet onion, finely chopped
  • 1 clove garlic, minced
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons curry powder
  • pinch of cayenne pepper
  • 4 yellow squash, sliced into 1/2 inch rounds (about 1 1/2 pounds)
  • 1 quart chicken broth
  • 1 Granny Smith apple, peeled, cored, and chopped
  • sea salt and freshly cracked black pepper to taste
  • 1/4 cup flaked sweetened coconut, lightly toasted, for garnish

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