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    You are in: Home / Recipes / Winter Squash in Coconut Milk (Fusion Soup) Recipe
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    Winter Squash in Coconut Milk (Fusion Soup)

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    2 Total Reviews

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    • on January 13, 2008

      Wow, I think this is the first time I've used vanilla in a main course!! This is wonderfully unusual. I used buttercup squash, lite coconut milk and omitted butter- and it was still incredibly rich and thick, almost more of a sauce! 1/4 cup of sugar was also enough for me. Once fully cooked I just mashed the squash slightly, no need for a blender :-) A five-star verdict!

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    • on October 08, 2011

      I picked an acorn squash last week at the community garden and used it in this
      recipe although it was barely a half pound size it that. First, it was quartered
      and roasted with a little bit of olive oil for about 40 minutes. Peeled and added to a crock pot
      along with a 5.6 ounce can of coconut milk and about 2/3-3/4 cup of vegetable broth. Cooked on
      LOW for about 2 1/2 hours. Added the vanilla and pureed the mixture. I only added 2 tablespoons of sugar and no more was needed. The soup does need a fair amount of
      salt to make all those ingredients "pop". Garnished with sliced green onions (fresh chives will work) and a quick shake of cracked black pepper. Unique and delicious! Reviewed for Veg Tag/October. Thanks!

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    Nutritional Facts for Winter Squash in Coconut Milk (Fusion Soup)

    Serving Size: 1 (544 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1748.9
    Calories from Fat 653
    Total Fat 72.6 g
    Saturated Fat 68.7 g
    Cholesterol 0.0 mg
    Sodium 213.1 mg
    Total Carbohydrate 277.9 g
    Dietary Fiber 3.4 g
    Sugars 259.1 g
    Protein 6.8 g

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