Thai Butternut Squash, Sweet Potato Soup with Roasted Honey Sriracha Squash Seeds

Thai Butternut Squash, Sweet Potato Soup with Roasted Honey Sriracha Squash Seeds

recipe by

350
calories
30
ingredients
7
servings
3.63

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Ingredients

3 tbsps coconut oil may substitute olive oil
1 sweet onion diced
1/4 tsp red pepper flakes optional
1 tbsp ginger freshly grated
8 garlic cloves minced
3 cups butternut squash uncooked, peeled, cut into 1”cubes, seeds separated
1 sweet potatoes large, peeled, cut into 1”cubes
3 carrots medium, peeled and chopped
1 tsp salt
1/2 tsp pepper
14 ozs coconut milk quality
2 tbsps fish sauce
1 tbsp dried basil
2 tbsps lime juice
Sriracha /Asian hot chili sauce to taste, optional
squash seeds Honey Sriracha Butternut
squash seeds Reserved butternut
1 tbsp honey
1/2 tsp coconut oil
1/2 tsp Sriracha /Asian hot chili sauce
1/2 tsp salt
1/4 tsp ground cumin
lime juice Freshly squeezed
1 cup roasted peanuts chopped, a must! unless you're allergic
1/2 cup cilantro roughly chopped, optional

Nutrition Facts

350
calories
21
g fat
15
g sugar
Amount Per Serving (recipe is 7 servings)
Calories 350
Calories From Fat 190
% Daily Value*
Total Fat 21g
32%
Saturated Fat 17g
85%
Trans Fat g
Cholesterol 5mg
2%
Sodium 1190mg
50%
Potassium 910mg
26%
Total Carbohydrates 39g
13%
Dietary Fiber 5g
20%
Sugars 15g
Protein 8g
16%
Vitamin A
350%
Vitamin C
50%
Calcium
10%
Iron
15%

Weight Watchers Points

PointsPlus: 10
SmartPoints: 16

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