Butternut Squash Soup with Coconut Milk

(1)
  • Number of Servings: 6
Ingredients
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
Directions
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.

Servings Per Recipe: 6
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

Member Reviews
  • MUFFCABBAGE
    Delicious! I added lemongrass to mine. I recommend it. - 10/30/19