Cubed Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cup, cubes Butternut Squash 1 cup, chopped Onions, raw 1 cup Leeks 1 clove Garlic 2 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup 0.33 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 1 tbsp Thyme, ground
Roast squash in 400* oven for 40 minutes or until skin is wrinkled and brown. This can be done the day before. Peel and remove seeds.
Dice onions, leek, and garlic. Sauté in non stick pan, or spray pan with olive oil. When soft, add squash, cubed. Add thyme and salt to taste. Warm broth and add vegetables. Add can of coconut milk. Allow to warm. Enjoy.
Serving Size: 1 serving is 1 cup of soup
Number of Servings: 6
Recipe submitted by SparkPeople user LESOVME.
Dice onions, leek, and garlic. Sauté in non stick pan, or spray pan with olive oil. When soft, add squash, cubed. Add thyme and salt to taste. Warm broth and add vegetables. Add can of coconut milk. Allow to warm. Enjoy.
Serving Size: 1 serving is 1 cup of soup
Number of Servings: 6
Recipe submitted by SparkPeople user LESOVME.
Nutritional Info Amount Per Serving
- Calories: 77.6
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 57.2 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 3.4 g
- Protein: 1.4 g
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