Butternut Coconut Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Butternut Squash, 5 cup, cubes Spaghetti Squash, 2 cup Carrots, raw, 2 cup, choppedGarlic, 3 cloves Ginger Root, 4 TbspLite Coconut Milk,3/4 cupVegetable Broth, 100% Fat Free, 14 oz Milk, nonfat, 1/2 cupOlive Oil, 2 Tbsp
Toss butternut cubes in 1 T olive oil and bake at 375˚ until fork tender.
Microwave spaghetti squash after poking with holes for about 10 mins. Cut in half and fork out flesh. (you can use other kinds of squash to add to this soup, this is what I had on hand)
Grate fresh ginger. Peel and smash garlic.
Put garlic, ginger, some salt, 1 T olive oil in stock pot. Cook about 1 min. Add squash and toss, add broth, coconut milk, skim milk, and carrots. If it is very thick, add some water. Cook about 20 mins to cook carrots. I smoothed it with a stick blender, you could do it in a blender. If you don't want to do either, I recommend leaving out the spaghetti squash.
Adjust consistency with water if you wish, it has plenty of flavor to stand up to it.
Feel free to pump up the ginger with powdered ginger if you want more in it toward the end.
I'd look for a low sodium veggie stock in the future as well.
**this is a good base to add corn or beans to for a protein boost. you could also blend in some soft tofu!
**Yes, it will freeze to keep
You can also use different than spaghetti squash, or omit it entirely. I was working to reduce calories when I added it to my original recipe.
**To reduce the "work" involved you could also just bake and scoop out the butternut, or nuke it. I like the flavor the roasting adds.
Number of Servings: 10
Recipe submitted by SparkPeople user NINEOF12.
Microwave spaghetti squash after poking with holes for about 10 mins. Cut in half and fork out flesh. (you can use other kinds of squash to add to this soup, this is what I had on hand)
Grate fresh ginger. Peel and smash garlic.
Put garlic, ginger, some salt, 1 T olive oil in stock pot. Cook about 1 min. Add squash and toss, add broth, coconut milk, skim milk, and carrots. If it is very thick, add some water. Cook about 20 mins to cook carrots. I smoothed it with a stick blender, you could do it in a blender. If you don't want to do either, I recommend leaving out the spaghetti squash.
Adjust consistency with water if you wish, it has plenty of flavor to stand up to it.
Feel free to pump up the ginger with powdered ginger if you want more in it toward the end.
I'd look for a low sodium veggie stock in the future as well.
**this is a good base to add corn or beans to for a protein boost. you could also blend in some soft tofu!
**Yes, it will freeze to keep
You can also use different than spaghetti squash, or omit it entirely. I was working to reduce calories when I added it to my original recipe.
**To reduce the "work" involved you could also just bake and scoop out the butternut, or nuke it. I like the flavor the roasting adds.
Number of Servings: 10
Recipe submitted by SparkPeople user NINEOF12.
Nutritional Info Amount Per Serving
- Calories: 106.4
- Total Fat: 4.1 g
- Cholesterol: 0.2 mg
- Sodium: 467.7 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 1.2 g
- Protein: 2.1 g
Member Reviews
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TRACIREUTER
more work than I would normally do, but delicious and a great way to cook with what's available seasonally - 11/15/07
Reply from NINEOF12 (1/22/14)
You can just split the squash and roast it, then scoop it out of the skin for an easier method.
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CD1935667
Can this be frozen for later use? - 11/8/07
Reply from NINEOF12 (1/22/14)
Yes, it can be frozen. It is also good cold! Sorry for late response, I wish I'd been notified of the comment :(