Butternut Squash Soup with Coconut Milk
- Number of Servings: 6
Ingredients
Directions
2 lb. butternut squash, peeled, cut into 1 inch chunks2 cups chicken broth1 14 oz. can unsweetened coconut milk1/4 cup finely chopped onion1 tbsp. packed brown sugar1 tbsp. soy sauce1/2 to 1 tsp Asian chili sauce (Sriracha sauce)2 Tbsp. lime juice
Put all ingredients, except lime, in crock pot for 2.5 hours on high or 5 hours on low. Use an immersion blender to blend soup until completely smooth. Stir in lime juice. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KALARS55.
Number of Servings: 6
Recipe submitted by SparkPeople user KALARS55.
Nutritional Info Amount Per Serving
- Calories: 38.9
- Total Fat: 1.6 g
- Cholesterol: 1.7 mg
- Sodium: 343.0 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 0.6 g
- Protein: 0.8 g