Thai Coconut Squash Harvest Soup

Directions

1. Heat the oven to 425 degrees F.

2. Stir the oil and curry in a large bowl. Add the squash and onions and toss to coat. Spread the vegetables onto a 17x11-inch roasting pan.

3. Bake for 25 minutes until the vegetables are golden brown, stirring occasionally.

4. Heat the vegetables, ginger root, broth and cream of coconut in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the vegetables are tender.

5. Spoon 1/3 of the vegetable mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining vegetable mixture. Return all of the pureed mixture to the saucepan. Cook over medium heat until the mixture is hot. Season to taste. Divide the soup among 6 serving bowls. Sprinkle with the cilantro.

    

6. Nutrition Facts

   Serving Size 240 g

   Amount Per Serving

   Calories  248 Calories from Fat  212

   % Daily Value*

   Total Fat  23.5g 36%

   Saturated Fat  16.9g 84%

   Cholesterol  0mg 0%

   Sodium  395mg 16%

   Potassium  403mg 12%

   Total Carbohydrates  7.6g 3%

   Dietary Fiber  2.5g 10%

   Sugars  4.0g

   Protein  5.0g

   Vitamin A 1% • Vitamin C 7% Calcium 3% • Iron 13%

   Nutrition Grade B

   * Based on a 2000 calorie diet

   Nutritional Analysis

   Good points

   • No cholesterol
   • High in manganese
   • Very high in vitamin B6