THAI BUTTERNUT SQUASH AND PEANUT VEGAN SOUP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 lbs butternut squash (peeled and cubed) 1 cup vegetable stock (vegetable broth in a can is fine) salt ground black pepper 2 tsps evoo 1 onion (finely chopped) 2 tsps minced garlic (minced garlic from a jar is fine) 1 tsp ginger root (minced, pureed ginger from a jar is fine) 1 red bell pepper (seeds removed and finely chopped) 14 ozs coconut milk (light Thai) 2 tbsps red curry paste (Thai) 2 tbs natural peanut butter (without added sugar) 2 lime juice (t fresh-squeezed) 1/3 cup chopped cilantro (finely) cilantro 1/4 Tsp Scotch bonnet pepper
Cut Butternut squash into cubes coat w/1tsp evoo and roast on 400dgrs for 30mins. While thats cooking saute bell pepper,onion and garlic with other half evoo. Add all ingrediants in blender. ENJOY!!!
Serving Size: 1 cup
Number of Servings: 8
Recipe submitted by SparkPeople user PHATGIRL690.
Serving Size: 1 cup
Number of Servings: 8
Recipe submitted by SparkPeople user PHATGIRL690.
Nutritional Info Amount Per Serving
- Calories: 177.7
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 106.4 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 4.0 g
- Protein: 3.1 g
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