Butternut Squash Coconut Soup with Curry-Spiced Caramelized Pear

Image of Corinne Trang
Rated 4.5 based on 5 customer reviews
Butternut Squash Coconut Soup with Curry-Spiced Caramelized Pear
Butternut Squash Coconut Soup with Curry-Spiced Caramelized Pear

Directions

Mealthy Tip

If you can't find Bosc pear, use any pear variety. Be sure to select a firm fruit that will become tender when cooked but not turn to mush. If you don't have palm sugar, regular granulated sugar will do. Sadly, there's no substitute for Thai basil. Skip it altogether if you can't find it.

Nutrition Facts

Per Serving: 323 calories; 29g fat; 18.5g carbohydrates; 3g protein; 0mg cholesterol; 115mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 323 Calories from Fat 259
% Daily Value*
Total Fat 29g 44%
Saturated Fat 22g 109%
Trans Fat 0.1g
Polyunsaturated Fat 3.3g
Monounsaturated Fat 2.1g
Cholesterol 0mg 0%
Sodium 115mg 5%
Total Carbohydrate 18.5g 6%
Dietary Fiber 3g 11%
Sugars 9.3g
Protein 3g
Vitamin A 88% Vitamin C 68%
Calcium 3% Iron 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of Jacqulyne de Jardins

Jacqulyne de Jardins says:

I love butternut squash! This soup is perfect for those this Fall weather here in Seattle. I lessened the amount of palm sugar to half a tablespoon as I really wanted the sweetness from the butternut squash to shine on its own- and I'm not a fan of overly sweet things. The caramelized pear was also a nice touch which I have never used in a soup before. Living solo, this made a large helping for me so I froze the rest for a later time.

Image of Elyse Clarke

Elyse Clarke says:

Needed more salt and pepper and I ended up mixing the red pepper and pair in at the end. Very good and filling

Image of Sheila Long

Sheila Long says:

I made this recipe but without the pear. I also used heavy whipping cream instead of coconut milk. I love the flavors from the pepper, really good.

Image of Jeremy Hughes

Jeremy Hughes says:

I used roasted red peppers in place of the fresh bell pepper, it was so good. I even converted this recipe to make in my pressure cooker. Such a simple dish that's quick to make.

Image of Jenny J

Jenny J says:

I made this recipe in my pressure cooker with just a few adjustments. It was a little sweet, but not overbearing. The curry spices definitely helped to tone the sweet flavor out some. Also could not find Thai basil, so that's a little disappointing.