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Picture of PointsPlus Thai Coconut Curry-Butternut Squash Soup Recipe
south east asian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1409 kcal 70 %
  • Fat 45 g 69 %
  • Saturated 22 g 110 %
  • Carbs 252 g 84 %
  • Fiber 45 g 178 %
  • Protein 26 g 52 %
  • Cholesterol 10 mg 3 %
  • Sodium 3904 mg 163 %
  • Calcium 1013 mg 101 %
  • Magnesium 672 mg 160 %
  • Potassium 7036 mg 150 %
  • Iron 15 mg 85 %
  • Zinc 4 mg 36 %
  • Phosphorus 732 mg 105 %
  • Vitamin A 9679 µg 1075 %
  • Vitamin C 410 mg 456 %
  • Thiamin (B1) 2 mg 172 %
  • Riboflavin (B2) 1 mg 59 %
  • Niacin (B3) 24 mg 148 %
  • Vitamin B6 3 mg 245 %
  • Folate equivalent (total) 558 µg 140 %
  • Vitamin B12 0 µg 4 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 31 mg 205 %
  • Vitamin K 106 µg 88 %

* 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.

PointsPlus Thai Coconut Curry-Butternut Squash Soup Recipe

Ingredients

  • 4 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 tablespoon canola oil
  • 2 medium-sized onions, chopped finely
  • 2 medium-sized cloves garlic, chopped finely
  • 1 tablespoon grated ginger
  • 1 tablespoon Madras curry powder
  • 2 cups low-sodium canned chicken broth
  • 13 1/2 ounces light coconut milk
  • 1 teaspoon kosher salt
  • 1/8 teaspoon cayenne
  • 1 tablespoon lime juice
  • 2 medium-sized scallions, sliced thinly on a bias, for garnish
  • 2 tablespoons finely chopped cilantro, for garnish

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