Name: Thai Curry Coconut Udon Noodle Soup
Ingredients: 1/2 teaspoon ground cinnamon; 2 tablespoons maple syrup; 1/4 teaspoon ground cinnamon; 1/8 teaspoon salt; 1 tablespoon olive oil; salt and freshly ground black pepper to taste; 1/4 teaspoon ground nutmeg; 1 tablespoon brown sugar; 1 medium yellow onion chopped; 1 1/2 tablespoons pure maple syrup; 3 medium carrots peeled and chopped; for the butternut squash soup:; 1 medium butternut squash peeled seeded and chopped into 1-inch cubes (about 5 cups); 1 large apple peeled and chopped (i used granny smith); 2 14 oz cans low sodium vegetable broth; for the maple roasted chickpeas:1 15 oz can chickp; 1 15 oz can chickpeas (garbanzo beans) 1 tablespoon olive oil

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Preparing Time: 30 minutes
Total Time: 30 minutes
Served Person: 0

white meat free gluten free red meat free shellfish free dairy free vegan vegetarian pescatarian

1/2 teaspoon ground cinnamon
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 tablespoon olive oil
salt and freshly ground black pepper to taste
1/4 teaspoon ground nutmeg
1 tablespoon brown sugar
1 medium yellow onion chopped
1 1/2 tablespoons pure maple syrup
3 medium carrots peeled and chopped
for the butternut squash soup:
1 medium butternut squash peeled seeded and chopped into 1-inch cubes (about 5 cups)
1 large apple peeled and chopped (i used granny smith)
2 14 oz cans low sodium vegetable broth
for the maple roasted chickpeas:1 15 oz can chickp
1 15 oz can chickpeas (garbanzo beans) 1 tablespoon olive oil

Carbohydrate 224.730389355117 g
Cholesterol 0 mg
Fat 5.47066070654867 g
Fiber 33.3788582838083 g
Protein 15.7731021153988 g
Saturated Fat 1.00975495916937 g
Serving Size 1 1 recipe (1626g)
Sodium 347.262807053404 mg
Sugar 191.351531071309 g
Trans Fat 0.680815705167399 g
Calories 911 calories

not set

Butternut Squash Soup

Ingredients

Nutrition facts