Thai Pumpkin-Coconut Milk Soup

Name: Thai Pumpkin-Coconut Milk Soup Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 15
Ingredients: 1 Medium Butternut Squash-Peeled and cooked until tender; 2 Large Onions-pureed in food processor; 1 Cup Coconut milk; 2 Tsp. Garam Masala; Black pepper to taste

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 15

Ingredients

1 Medium Butternut Squash-Peeled and cooked until tender2 Large Onions-pureed in food processor1 Cup Coconut milk2 Tsp. Garam MasalaBlack pepper to taste

Directions

Peel and cube the butternut squash, put it in a cast iron pan with the other ingredients. Cook until squash is tender. Puree all together, you can also leave a 1/3 of the soup to the side if you want a chunky soup. put back into cast iron pan and add spices. serve.

Serving Size:�Makes 10 1-Cup Servings

Servings Per Recipe: 15

Nutritional Info Amount Per Serving

Calories: 45.5
Total Fat: 1.3 g
Cholesterol: 0.0 mg
Sodium: 5.3 mg
Total Carbs: 8.6 g
Dietary Fiber: 2.2 g
Protein: 1.1 g

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