Kabocha Squash Soup with Toasted Cumin and Chiles
The Japanese kabocha squash is squat and round, and has nubby, dark green skin and dense, sweet flesh. Use a large, heavy chef’s knife to cut the squash into big chunks. Because the skin is too thick and brittle to peel, the squash is cooked and then the flesh is scooped from the skin. Pureed with coconut milk, it makes a rich, golden soup. Balance the richness with a generous addition of fresh lime juice, slivered chiles, and a shower of finely chopped cilantro.
Per serving :
Calories: 317
Fat: 30 g
Carbs: 15 g
Protein: 6 g
Ingredients
Units:
- Squash - 1⅝ lb
- Onion - 1⅝ oz
- Garlic - 1/8 oz
- Coconut Milk - 15½ oz
- Cumin - 1/8 oz
- Salt - 1/8 oz
- Black Pepper - 0.02 oz
- Vegetable Oil - 3/8 oz
- Lime Juice - 1¼ oz
- Jalapeno - 1/4 oz
- Cilantro - 1/8 oz
- Jalapeno - 0.04 oz
- Cilantro - 1 Tbsp
Nutrition Facts
| Serving Size 1 serving (about 326g) | ||
| Amount per serving | ||
| Calories 317 | Calories from Fat 270 | |
| % Daily Value* | ||
| Total Fat 30g | 46% | |
| Saturated Fat 26g | 127% | |
| Cholesterol 0mg | 0% | |
| Sodium 508mg | 22% | |
| Total Carbohydrate 15g | 5% | |
| Dietary Fiber 5g | 20% | |
| Sugars 9g | ||
| Protein 6g | ||
| Vitamin A 2% | Vitamin C 70% | |
| Calcium 6% | Iron 17% | |
* Percent Daily Values are based on a 2,000 calorie diet. |
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