Ingredients
36 ozs butternut squash peeled, seeded, cubed
4 tsps extra-virgin olive oil divided
1/2 tsp kosher salt plus more for seasoning
1 cup chopped onion
3 cups chicken stock or vegetable stock for a vegan soup
3 tbsps red curry paste
1 1/2 tbsps lime juice freshly squeezed
13 1/2 ozs lite coconut milk
1/4 cup coriander leaf chopped
1/4 cup shredded coconut
sauce Sriracha, to taste
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Recipe Instructions
Read the instructions at Our Best BitesNutrition Facts
250
calories
16
g fat
9
g sugar
Amount Per Serving (recipe is 8 servings)
Calories 250
Calories From Fat 140
% Daily Value*
Total Fat 16g
25%
Saturated Fat 11g
55%
Trans Fat g
Cholesterol 5mg
2%
Sodium 290mg
12%
Potassium 760mg
22%
Total Carbohydrates 27g
9%
Dietary Fiber 5g
20%
Sugars 9g
Protein 6g
12%
Vitamin A
270%
Vitamin C
50%
Calcium
8%
Iron
15%
Weight Watchers Points
PointsPlus: 7SmartPoints: 11
