Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories269.2 kcal (13%)
Total Fat19.3 g (28%)
Carbs23.4 g (9%)
Sugars6.1 g (7%)
Protein7.1 g (14%)
Sodium210.3 mg (11%)
Fiber6.3 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
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Step 3
Makes 2 servings
Step 4
Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper.
Step 5
Spread the squash and carrots on the baking sheet, and bake for 45 minutes.
Step 6
Blend the squash, carrots, coconut milk, broth, and salt in a blender or using an immersion blender until smooth.
Step 7
Transfer the soup to a pot, set over medium heat, and cook for 3 minutes. Add the kale, and cook for an additional 2 minutes.
Step 8
Serve drizzled with the olive oil and sprinkled with the pepper, parsley, and sunflower seeds.
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Notes
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