Spicy Winter Squash Soup with Asian Greens
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 packages (10 ounces each) frozen cubed or mashed winter squash, thawed4 cups Low-sodium chicken sodium1 cup Light coconut milk1 cup Red lentils1/4 cup Natural peanut butter2 cloves Garlic, finely chopped2 -inch piece fresh ginger, peeled and minced1/2 tsp Red pepper flakes3/4 lb. Asian greens, chuch as baby bok choy or tatsoi, cut into 1-inch pieces (5 cups packed)1/4 cup Chopped scallions1/4 cup Chopped fresh cilantrol2 tbl Fresh lime juice
Preparation
1. In a 5 to 6 quart pot, combine the squach, broth, coconut milk, lentils, peanut butter, garlic, ginger, and pepper flakes. Bring to a simmer over medium heat, cover, and cook, stirring occasionally, until the lentils are tender, about 20 minutes.
2. Add the greens and simmer until wilted, about 5 minutes. Stir in the scallions, cilantro, and lime juice
Cook's Notes
1 cup serving
Serving Size: 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LUCY1979.
1. In a 5 to 6 quart pot, combine the squach, broth, coconut milk, lentils, peanut butter, garlic, ginger, and pepper flakes. Bring to a simmer over medium heat, cover, and cook, stirring occasionally, until the lentils are tender, about 20 minutes.
2. Add the greens and simmer until wilted, about 5 minutes. Stir in the scallions, cilantro, and lime juice
Cook's Notes
1 cup serving
Serving Size: 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LUCY1979.
Nutritional Info Amount Per Serving
- Calories: 174.0
- Total Fat: 7.4 g
- Cholesterol: 3.3 mg
- Sodium: 733.3 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 5.1 g
- Protein: 11.4 g
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