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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 150.6
  • Total Fat: 8.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 191.2 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 5.3 g
  • Protein: 2.4 g

View full nutritional breakdown of Butternut Squash Soup with Coconut and Chilli calories by ingredient
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Butternut Squash Soup with Coconut and Chilli

Submitted by: JTAIT3

Introduction

A gorgeous soup with a smooth velvety texture, hint of creamy coconut and a spicy kick!! You can use more or less chilli to suit your taste. A gorgeous soup with a smooth velvety texture, hint of creamy coconut and a spicy kick!! You can use more or less chilli to suit your taste.
Number of Servings: 6

Ingredients

    1 tlsp olive oil
    1 medium onion, chopped
    2 bird eye chillis, finely sliced with seeds
    1kg butternut squash, diced into 1" pieces
    1 chicken or vegetable stock cube
    50g creamed coconut
    Salt and pepper to taste

Directions

1. Heat oil in a large saucepan.
2. Sautee onions and chilli for 1 minute.
3. Add butternut squash and fry for a further 2 minutes.
4. Crumble stock cube into saucepan and add boiling water to completely cover the veg.
5. Bring to the boil and then simmer for 20 minutes.
6. Add 50g to the pan and stir until completely dissolved.
7. Liquidise until smooth.

Number of Servings: 6

Recipe submitted by SparkPeople user JTAIT3.






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