|
1
butternut squash
(peeled and cubed)
1
yellow onion
(chopped)
1 12
tsps
chopped garlic
1 12
tbsps
fresh ginger
(chopped)
2
carrot
(chopped in food processor)
1
mango
(peeled seeded and chopped)
2
tbsps
canola oil
|
4
cups
vegetable stock
13
ozs
canned coconut milk
2
tsps
curry powder
2
stalks
lemongrass
(cut into large chunks)
1
chili pepper
(chopped)
2
tsps
salt
|
|
Amount Per Serving
|
Calories
23
|
Calories from Fat
15
|
% Daily Value *
| Total Fat
2
g
|
3%
|
| Saturated Fat
1
g
|
6%
|
| Trans Fat
|
0%
|
| Cholesterol
0
mg
|
0%
|
| Sodium
123
mg
|
5%
|
| Total Carbohydrate
2
g
|
1%
|
| Dietary Fiber
343
mg
|
1%
|
| Sugars
822
mg
|
Protein
318
mg
| Vitamin A
|
17%
|
| Vitamin C
2
mg
|
3%
|
| Calcium
6
mg
|
1%
|
| Iron
0
mg
|
2%
|
| Potassium
53
mg
|
0%
|
|
